In a shallow bowl, combine the flour, cornflour, sweet paprika, garlic powder, and sea salt, whisking them together to create the flour mix.

Gently press the chicken thighs into the flour mix to lightly coat them, then shake off any excess flour.

In a large bowl, mix the pre-dusted chicken with buttermilk, sweet paprika, garlic powder, onion powder, and sea salt until well coated. If possible, let it marinate for 1 hour or overnight in the fridge for added juiciness, though you can cook it right away if you're short on time.

Remove the chicken from the marinade without shaking off the excess. Firmly press the chicken into the remaining flour mixture until it is well coated. Let the coated chicken rest for up to 15 minutes before cooking to help the coating adhere better.

For air frying, preheat the air fryer to 200°C (400°F). Spray both sides of the coated chicken with oil and air fry for 14–16 minutes, flipping halfway through, until golden and cooked through.

For oven cooking, preheat to 220°C (425°F) (or 200°C/400°F for fan-forced). Line a baking tray with parchment paper and spray it with oil. Place the coated chicken on the tray, spray the top with oil, and bake for 25–30 minutes, flipping halfway, until golden and cooked through.

For deep frying, heat about 2 cm (¾ inch) of oil in a large frying pan over medium heat. Fry the chicken for 7–8 minutes, flipping once halfway, until golden brown and cooked through. Avoid moving the chicken during the first 60 seconds to prevent the coating from falling off. Transfer the chicken to a plate lined with paper towels to drain excess oil.

To make the hot honey, melt the butter in a microwave-safe bowl or small saucepan over low heat. Stir in the honey, chilli flakes, and sea salt.

While the chicken is still hot, brush or spoon the hot honey butter over it. Alternatively, you can toss the chicken in a bowl with the hot honey to coat it fully.

Toast the burger buns, then spread mayonnaise on both sides. Layer with shredded lettuce, the hot honey chicken, pickles, and any remaining hot honey if desired. Top with the other half of the bun and serve immediately.