Heat Oil:
Pour 2–3 inches of oil into a large skillet with high sides. Heat over medium-high while preparing the sauce and chicken.

Make the Honey Sauce:

In a saucepan over medium heat, whisk together honey, soy sauce, water, sesame oil, red pepper flakes (if using), and vinegar.

Bring to a boil. In a separate bowl, mix cornstarch and water to create a slurry.

Slowly add slurry to the boiling sauce, whisking constantly.

Bring back to a boil, then reduce heat to low and simmer for 10 minutes. Stir occasionally.

If sauce thickens too much, thin it with a tablespoon of water at a time.

Prepare the Chicken Coating:

In one bowl, combine flour, chili powder, cumin, coriander, and onion powder.

In another bowl, add the buttermilk.

Working with two pieces of chicken at a time, dip in flour, then buttermilk, then back in flour.

Fry the Chicken:

Carefully add coated chicken pieces to hot oil. Fry in batches for 5–7 minutes, turning for even cooking, until golden and internal temp reaches 165°F.

Place cooked chicken on a paper towel-lined plate.

Assemble:

Transfer all cooked chicken to a large bowl. Pour hot honey sauce over the top and gently toss until evenly coated.

Serve over cooked rice with optional sliced green onions.