In a bowl, mix together mayonnaise, apple cider vinegar, extra hot horseradish, lemon juice and yellow mustard. Once stirred, add salt, pepper, cayenne pepper and garlic powder and stir again. Put Alabama white sauce in the fridge for an hour to let flavors combine.
Set sous vide machine to 74C/165F.
Place chicken in freezer bag and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for three hours.
Remove bag from bath. Take chicken quarters out of the bag, pat dry and season with blend of salt, pepper, cumin, paprika and garlic powder.
Heat a large skillet on high and add oil. Sear for 60 seconds on each side. If you have a grill, preheat on high and sear for 60 seconds on both sides. Remove from pan or grill and place on plate to rest. Serve the chicken quarters with Alabama white sauce and enjoy!