How to adapt marinated fried chicken recipe for sous vide?

https://dailycookingquest.com/inche-kabin-malaysian-fried-chicken.html this marinated chicken recipe is absolutely incredible, but I dread having to fry large amounts of chicken, it just takes way too long. How might I sous vide this to save time?

I looked at a bunch of sv fried chicken recipes, but they’re mostly variants on sv -> salt/pepper/flour/egg/buttermilk -> fry. None involve an overnight marinade that is used to impart flavor. That said, should I SV before or after marinating? If before, do I SV with the marinade? In general, what ingredients (in the marinade) should I avoid SV-ing? E.g., something about onions denaturing this or that, etc.

Thanks all!