Create a buttermilk brine by whisking together buttermilk, 1 tablespoon kosher salt, 1/2 tablespoon garlic powder, 1/2 tablespoon onion powder, hot sauce, and smoked paprika in a large bowl.

Submerge the chicken thighs in the brine, cover, and refrigerate for 1 hour to overnight to marinate.

Heat vegetable oil in a dutch oven to 350 degrees F for frying.

Mix flour, cornstarch, baking powder, additional garlic powder, onion powder, kosher salt, and black pepper in a bowl. Dredge the marinated chicken in the seasoned flour and let rest before frying.

Fry the chicken in batches until golden brown and fully cooked, approximately 8-9 minutes per batch.

Transfer the fried chicken to a wire rack to drain and cool slightly.

Prepare Belgian Waffles and place the fried chicken on top. Drizzle with spicy honey butter sauce or maple syrup.

For the sauce, melt butter with honey, chili powder, and kosher salt in a saucepan, whisking until smooth. Keep warm for serving.