Marinate the Chicken: In a bowl, mix buttermilk, garlic powder, paprika, salt, and pepper. Add chicken and marinate for at least 1 hour or overnight.

Make the Biscuits:

Preheat oven to 425°F (220°C).

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

Cut in cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.

Stir in cold buttermilk until just combined.

Turn dough onto a floured surface, gently fold a few times, and pat into a 1-inch-thick round.

Cut biscuits and place on a lined baking sheet.

Bake for 12–15 minutes until golden.

Fry the Chicken:

Heat 1–2 inches of vegetable oil in a skillet to 350°F (175°C).

Dredge marinated chicken in flour, pressing to coat.

Fry chicken for 4–5 minutes per side until golden brown and cooked through. Drain on paper towels.

Make the Hot Honey:

In a small saucepan, heat honey, hot sauce, and chili flakes over low heat until warmed and slightly simmering.

Assemble:

Split the biscuits, place a piece of fried chicken inside, and drizzle generously with hot honey.

Serve immediately for best texture and flavor.