Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Crush the cornflakes in a sturdy plastic bag until they resemble coarse crumbs.

Combine crushed corn flakes with smoked paprika, garlic powder, onion powder, and salt in a mixing bowl.

Whisk together the eggs, buttermilk, and hot sauce until well combined.

Dip the chicken thighs into the egg mixture, then transfer to the cornflake mixture, pressing down to coat.

Arrange the coated chicken thighs on the prepared baking sheet and bake for 25 minutes or until internal temperature reaches 165°F (74°C).

Whisk together honey, chili flakes, and water in a small saucepan. Heat until simmering, then stir in hot sauce and apple cider vinegar before letting sit for 10 minutes.

Once the chicken is ready, let it rest for a few minutes and then drizzle with the hot honey sauce before serving.