Instructions:
- Marinate the Chicken: Whisk buttermilk, hot sauce, salt, and pepper in a large bowl. Add chicken pieces, toss well, cover, and refrigerate for a minimum of 1 hour.
- Prepare the Dry Coating: In a separate shallow dish, combine flour, cornstarch, paprika, and garlic powder. Mix thoroughly.
- Dredge and Rest: Remove chicken from buttermilk, allowing excess to drip off. Toss aggressively in the flour mixture until fully coated. Let the coated chicken rest on a wire rack for 10 minutes to set the crust.
- Prepare the Slaw: While chicken rests, combine shredded cabbage, carrots, and scallions. In a small bowl, whisk together mayo, lime juice, sugar, salt, and pepper. Dress the slaw just before serving.
- Fry the Chicken: Heat oil in a heavy pot or deep fryer to exactly 350°F (175°C). Fry chicken in batches, ensuring not to overcrowd the pot, until the internal temperature reaches 165°F (74°C) and the crust is deep golden brown (approx. 5-7 minutes). Drain well on a clean wire rack.
- Make the Hot Honey Glaze: Combine honey, vinegar, pepper flakes, butter, and soy sauce in a small saucepan. Bring to a gentle simmer over medium heat, stirring until butter melts and the mixture thickens slightly (about 3 minutes).
- Glaze and Assemble: Place the warm fried chicken in a large bowl. Pour the hot honey glaze over the chicken and toss gently until every piece is sticky and coated.
- Serve: Divide the hot rice among four bowls. Top generously with the glazed chicken. Add a scoop of the crisp lime slaw beside the chicken. Garnish liberally with crispy shallots and fresh herbs.