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Add the frying oil to a dutch oven or large cast iron pan and preheat on medium high heat until it reaches 350 F.
Cut each chicken thigh into three strips, then cut those strips in half to get the perfect bite sized piece of chicken.
In a large bowl add the flour, potato starch, seasoning blend and baking powder. Whisk to combine then toss in the cut chicken so all the pieces are evenly coated. Add the cold water and continue to toss the chicken to create a semi wet batter that coats all the chicken pieces.
Fry the battered chicken in the preheated oil for about 6-8 minutes until golden brown and crispy. Remove to a paper towel lined tray and season with a little salt.
To make the sauce: Melt the butter in a saute pan or pot and add the crushed chili flakes to toast for about 30 seconds, add in the honey and a pinch of salt and cook just until the mixture bubbles and all the butter is melted. Remove from heat and cover to keep warm.
If desired, double fry your chicken for extra crispy pieces, about 3-4 minutes back into the hot oil.
Remove the chicken to a large bowl and toss with all the honey butter sauce. Serve immediately with spicy mayonnaise for dipping.