Preheat your oven to 425°F (220°C) and line a baking sheet with parchment.

In a mixing bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in the 3/4 cup of buttermilk until a shaggy dough forms.

Turn the dough onto a floured surface. Knead lightly and roll out to about 1-inch thickness.

Cut out biscuits and place them on the prepared baking sheet. Bake for 12-15 minutes or until golden brown.

Marinate the chicken thighs in a mixture of 1 cup buttermilk, paprika, garlic powder, salt, and pepper for at least 30 minutes.

Heat oil in a frying pan over medium-high heat. Dredge the marinated chicken in seasoned flour and fry until golden brown and cooked through.

In a small bowl, combine the honey and chili flakes.

Assemble the biscuits by adding a piece of fried chicken and drizzling it generously with hot honey before enjoying.