In a mixing bowl, combine the flour, salt, black pepper, paprika, and cayenne pepper.

Dip the chicken thighs into the buttermilk, then dredge them in the flour mixture, ensuring they are well coated.

Heat vegetable oil in a deep frying pan to 350°F (180°C). Fry the chicken for 5-7 minutes or until golden brown and cooked through. Use a cooking thermometer to ensure the internal temperature reaches 165°F (75°C).

Remove the chicken and place it on a paper towel-lined plate to drain excess oil.

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

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

Add the cold cubed butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.

Stir in the buttermilk until just combined. Do not overmix.

Turn the dough onto a floured surface and gently knead it 2-3 times. Roll it out to about ¾ inch thick.

Cut the dough into rounds using a biscuit cutter or a glass. Place them on the prepared baking sheet.

Bake in the preheated oven for 12-15 minutes or until golden brown.

In a small saucepan, combine honey and hot sauce over low heat. Stir until warmed and well mixed. Adjust the level of hot sauce to taste.

Split the warm biscuits in half, place a piece of fried chicken on the bottom half, drizzle with hot honey, and top with the other half of the biscuit.