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Heat your oven to 425ºF and lightly drizzle a sheet pan with oil.
Lay out the chicken and pat dry with a piece of paper towel.
In a small bowl, combine the garlic powder, paprika, onion powder, cayenne pepper, salt, and pepper and stir well.
Scatter the seasoning evenly over the chicken and set aside.
In a shallow dish, whisk together the eggs, mayonnaise, and hot sauce.
In a separate shallow dish, combine the crushed cornflakes and Parmesan cheese.
Working with one piece of chicken at a time, dunk in the egg mixture then press into the cornflake mixture.
Transfer to the prepared sheet pan and continue coating the chicken thighs.
Bake the chicken until the internal temperature reaches 165ºF and the coating is golden brown, about 20 to 25 minutes.
Meanwhile, make the hot honey by whisking together the honey, hot sauce, cayenne pepper, and garlic powder and season with salt.
Allow the chicken to rest for 5 minutes before drizzling with hot honey and serving.