Refrigerate chicken breasts for at least an hour after marinating in buttermilk.
In a mixing bowl, add flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
Heat the vegetable oil in a deep fryer or big saucepan to 350°F (175°C).
Remove the chicken from the buttermilk, dredge in the flour mixture, and fry for approximately 10 minutes, or until golden brown and cooked through.
In a small saucepan, whisk together honey, spicy sauce, soy sauce, ginger, and garlic to make the glaze. Bring to a simmer over medium heat and whisk periodically until thickened.
Brush the honey glaze generously over the fried chicken.