In a medium bowl, combine the chicken pieces, buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well, cover, and refrigerate for at least 30 minutes or up to 4 hours.

In a separate bowl, whisk together the flour, cornstarch, baking powder, cayenne pepper, chili powder, and paprika.

Remove the chicken from the marinade, letting the excess drip off. Dredge the pieces in the flour mixture, pressing gently so the coating adheres. For extra crunch, dip them back into the marinade and dredge a second time.

Place the coated chicken on a plate or wire rack and let it rest for 10 minutes while you heat the oil.

In a deep skillet or heavy pot, heat 2 to 3 inches of vegetable oil to 350°F (175°C). Fry the chicken in batches for 4 to 6 minutes, turning occasionally, until golden brown, crispy, and cooked through. Transfer to a wire rack or paper towel-lined plate.

In a small saucepan over low heat, melt the butter. Stir in the hot sauce, honey, apple cider vinegar, and a pinch of salt until smooth.

Toss the fried chicken bites in the spicy sauce, or serve the sauce on the side for dipping.

Garnish with chopped parsley or sliced green onions if desired, and serve immediately.