Step 1: In a medium bowl, place the chicken pieces and pour buttermilk over them. Stir to ensure all chicken is coated, then cover and refrigerate for at least 20 minutes (or up to 4 hours) to marinate.
Step 2: In a shallow dish or a large resealable bag, combine the all-purpose flour, crushed cornflakes, garlic powder, onion powder, paprika, salt, and pepper. Mix thoroughly until well combined.
Step 3: Remove chicken from buttermilk, allowing excess to drip off. Transfer chicken pieces, one by one, to the flour and cornflake mixture. Press firmly to ensure an even, generous coating on all sides.
Step 4: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Arrange the coated chicken pieces in a single layer, ensuring they are not overcrowded. Lightly spray or drizzle the chicken with cooking oil.
Step 5: Bake for 20-25 minutes, flipping halfway through, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C).
Step 6: While the chicken bakes, combine honey, hot sauce, apple cider vinegar, and smoked paprika (if using) in a small saucepan. Heat over medium-low heat, stirring constantly, until the mixture is warm and well combined. Do not boil.
Step 7: Once the chicken is baked, remove it from the oven. You can either toss all the chicken in the hot honey sauce in a large bowl, or drizzle the sauce generously over individual servings. Serve immediately.