Prepare the Spicy Slaw: In a large bowl, combine shredded cabbage and carrots. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, hot sauce, celery seed, salt, and pepper. Pour the dressing over the cabbage mixture and toss thoroughly. Refrigerate for at least 30 minutes to allow flavors to meld.

Make the Crispy Onions: Heat about 2 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C). In a bowl, mix flour, paprika, and garlic powder. Toss sliced onions in the flour mixture until lightly coated. Fry in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels and season with salt immediately.

Cook and Assemble Hot Dogs: Preheat your grill or grill pan to medium-high heat. In a small bowl, mix olive oil, smoked paprika, cayenne pepper, garlic powder, onion powder, and black pepper. Brush this spice mixture onto the hot dogs. Grill for 5-7 minutes, turning occasionally, until heated through and nicely marked. Lightly toast the buns on the grill. Place a grilled hot dog in each bun, top with a generous portion of spicy slaw, and finish with crispy onions. Serve immediately!