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Heat vegetable oil in a large skillet over medium-high heat.
Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side.
Transfer to a paper towel-lined plate.
In a small bowl, combine cornstarch and 1 tablespoon water; set aside.
In a small saucepan over medium-high heat, combine honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes. Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes; set aside.
Serve chicken immediately, drizzled with honey glaze
Enjoy!