Score the chicken thighs on both sides to create an uneven surface.

Prepare a brine by mixing water, salt, and sriracha; submerge the thighs and refrigerate for 24 hours.

To make the hot honey glaze, combine honey, rice vinegar, sriracha, chili flakes, peppercorns, fennel seeds, a pinch of salt, MSG, and minced garlic; set aside.

For the dry dredge, mix together cornstarch, all-purpose flour, white pepper, a pinch of salt, baking powder, cayenne, MSG, garlic powder, and black pepper.

Prepare the buttermilk-cornflour dip by whisking together buttermilk and cornflour; optionally add about 60 turns of thyme.

Remove the chicken from the brine and pat it dry.

Dip each piece of chicken in the buttermilk-cornflour mixture, ensuring it is fully coated.

Roll the coated chicken in the dry dredge, tapping off any excess, and repeat the dip and dredge if a thicker crust is desired.

Heat rapeseed oil in a deep pan to the frying temperature.

Fry the chicken pieces for about 4-5 minutes, turning them until they are golden and crispy.

While the chicken is frying, prepare the blue-cheese dip by mixing crumbled blue cheese, buttermilk, Japanese mayo, lemon juice, onion powder, white wine vinegar, honey, black pepper, and finely chopped chives until smooth.

Once fried, drain the chicken on paper towels, drizzle with the hot honey glaze, and sprinkle with flaky salt.

Serve the crispy chicken tenders alongside the blue-cheese dip.