Mix softened cream cheese, mayonnaise, shredded Gouda and cheddar cheeses, diced pimento, chopped scallions, salt, and pepper for pimento cheese; refrigerate.
Season chicken thighs with salt, pepper, garlic powder, and smoked paprika.
Prepare breading mixture: combine flour, corn starch, lemon pepper, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne.
Whisk eggs and buttermilk for egg wash.
Coat chicken in breading, dip in egg wash, then coat again; let sit 15 mins.
Heat canola oil to 375°F and fry chicken in batches for 3 1/2 to 4 mins.
Toast brioche buns.
Assemble with honey, pickled jalapeños, fried chicken, and pimento cheese.