Cut chicken thighs in half and rinse. Place thighs in a plastic bag and pour in the Kara-Áge coating mix. Shake to cover. Heat oil in a large skillet over medium-high heat and fry the chicken thighs until they are browned on both sides and done, about 5-7 minutes, drain. Place chicken thighs on the dinner rolls, top with avocados and *Sriracha Tartar Sauce: 1/2 cup tartar sauce, 1 tablespoon Kikkoman Sriracha sauce, blend well.