Prepare the Spicy Slaw: In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrot. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, hot sauce, garlic powder, cayenne pepper, salt, and black pepper. Pour the dressing over the cabbage mixture and toss until well coated. Cover and refrigerate for at least 30 minutes to let the flavors meld together.

Make Crispy Fried Onions: Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). In a medium bowl, combine flour, paprika, and salt. Toss the thinly sliced onions in the flour mixture until coated. Shake off excess flour and carefully fry the onions in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels and set aside.

Grill and Assemble Hot Dogs: Preheat your grill to medium-high heat. Grill the hot dogs for 5-7 minutes, turning occasionally, until heated through with nice grill marks. Meanwhile, lightly toast the buns on the grill for about 1 minute. Place each grilled hot dog in a bun, then top generously with spicy slaw, crispy onions, and a drizzle of your favorite sauces.