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1. In a large bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Whisk until well combined.
2. Add the chicken thighs to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
3. In a small saucepan over low heat, combine the honey, red pepper flakes, and apple cider vinegar. Stir the mixture gently until it’s warmed through and the red pepper flakes are infused into the honey, about 5 minutes. Remove from heat and set aside to cool.
4. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
5. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
6. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
7. Make a well in the center of the mixture and pour in the buttermilk. Stir gently with a fork until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
8. Turn the dough out onto a lightly floured surface. Gently knead the dough 2-3 times until it comes together. Pat it into a rectangle about 1-inch thick.
9. Using a biscuit cutter or a glass, cut out biscuits and place them on the prepared baking sheet. Gather any scraps, re-pat the dough, and cut out additional biscuits.
10. Drain off the chicken, and dredge it in the flour-cornstarch mixture, ensuring it is fully coated. Shake off any excess flour.
11. Once the oil is hot, carefully add the coated chicken thighs to the skillet in batches, being careful not to overcrowd the pan. Fry for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
12. Using a slotted spoon, transfer the fried chicken to a paper towel-lined plate to drain any excess oil.
13. To serve, split the warm biscuits in half and place a piece of fried chicken on each biscuit. Drizzle with the hot honey and garnish with chopped parsley if desired.
14. Enjoy your delicious fried chicken biscuits with hot honey!

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