Pour buttermilk into a bowl and add chicken; soak at least 30 minutes.

In another bowl, mix flour, paprika, garlic powder, salt, and pepper.

Remove chicken from buttermilk, let excess drip off.

Dredge each piece in the seasoned flour until fully coated.

Heat vegetable oil in a skillet over medium-high heat.

Fry chicken until golden brown and cooked through, about 4–5 minutes per side.

Transfer cooked chicken to a cooling rack or paper towels.

Preheat oven to 425°F (220°C).

In a large bowl, combine flour, baking powder, baking soda, and salt.

Cut cold butter into the dry ingredients until the mixture looks like coarse crumbs.

Pour in buttermilk and stir until just combined without overmixing.

Turn the dough onto a floured surface and gently knead a few times.

Pat dough into a rectangle about 1 inch thick.

Cut biscuits using a biscuit cutter.

Place on a baking sheet and bake 12–15 minutes until golden.

Place honey in a small saucepan over low heat.

Stir in red pepper flakes, apple cider vinegar, and a pinch of salt.

Simmer 1–2 minutes, then remove from heat and cool slightly.

Split each biscuit in half.

Place a piece of fried chicken on the bottom half.

Drizzle generously with hot honey.

Top with the biscuit top and serve warm.