Place the cornflakes in a large zip bag and crush them gently until they form coarse crumbs with small crunchy pieces.

In a bowl, mix the flour, salt, black pepper, garlic powder, and smoked paprika until evenly combined.

In a second bowl, whisk the eggs together with hot sauce until smooth and slightly frothy.

Pat the chicken pieces dry with paper towels so the coating sticks better.

Coat each chicken piece lightly in the seasoned flour, shaking off any excess.

Dip the floured chicken into the egg mixture so it is fully coated and glossy.

Press the chicken firmly into the crushed cornflakes until every surface is covered in crunchy crumbs.

Place the coated chicken onto the prepared baking sheet and drizzle olive oil evenly over the top.

Bake in the hot oven for about 20–25 minutes until the crust turns golden brown and the chicken is fully cooked.

While the chicken bakes, combine honey, butter, hot sauce, cayenne pepper, and chili powder in a small saucepan.

Heat the mixture gently over medium heat, stirring until the butter melts and the sauce becomes smooth and slightly glossy.

Remove the chicken from the oven once it reaches an internal temperature of 75°C (165°F).

Drizzle the warm hot honey sauce over the crispy chicken pieces just before serving.