Marinate the chicken by placing the chicken thighs in a bowl and pouring the buttermilk over them. Let them marinate in the refrigerator for at least 30 minutes, or up to overnight.

Prepare the chicken coating by combining flour, garlic powder, paprika, cayenne pepper, salt, and black pepper in a mixing bowl.

Heat about 1 inch of oil in a skillet or frying pan over medium-high heat (about 350°F).

Dredge the marinated chicken pieces in the flour mixture until fully coated and shake off the excess flour.

Fry the coated chicken in the hot oil for about 5-7 minutes per side until golden brown and cooked through, ensuring an internal temperature of 165°F. Remove and place on a wire rack to drain excess oil.

Preheat the oven to 425°F. In a mixing bowl, whisk together flour, baking powder, and salt. Cut in the cold cubed butter until the mixture resembles coarse crumbs.

Stir in the milk until just combined. Turn the dough onto a floured surface, gently knead a few times, and roll it out to about 1 inch thick. Cut out biscuits with a biscuit cutter or glass.

Place the cut biscuits on a baking sheet and bake in the preheated oven for 15-20 minutes until golden brown.

While the biscuits bake, prepare the hot honey by combining honey and red pepper flakes in a small saucepan over low heat, stirring occasionally until warmed and well-mixed.

Assemble the dish by splitting the biscuits in half, placing a piece of fried chicken between each biscuit, and drizzling hot honey on top. Serve immediately.