Step 1: Marinate the Chicken

1. Add bite-sized chicken pieces to a bowl and pour in the buttermilk.
2. Let the chicken marinate for at least 30 minutes (or up to 24 hours for extra tenderness).

Step 2: Prepare the Breading

1. In a separate bowl, whisk together flour, cornstarch, salt, black pepper, paprika, cayenne, garlic powder, and onion powder.
2. Remove the chicken from the buttermilk and let excess liquid drip off.
3. Dredge each piece of chicken in the flour mixture, pressing firmly to coat evenly.

Step 3: Fry the Chicken

1. Heat vegetable oil in a deep pan or skillet to 350°F (175°C).
2. Carefully add coated chicken pieces in batches, ensuring not to overcrowd the pan.
3. Fry for about 4-5 minutes per batch, turning occasionally, until golden brown and crispy.
4. Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.

Step 4: Make the Hot Honey Sauce

1. In a small saucepan over medium heat, combine honey, hot sauce, butter, apple cider vinegar, red pepper flakes, and a pinch of salt.
2. Stir continuously until the butter melts and the sauce is well combined.
3. Remove from heat and let it cool slightly.

Step 5: Coat the Chicken

1. Transfer the fried chicken to a large mixing bowl.
2. Drizzle the hot honey sauce over the chicken and toss until evenly coated.

Step 6: Assemble the Bowls

1. Divide cooked rice among serving bowls.
2. Add roasted sweet potatoes or Brussels sprouts, shredded carrots, and sliced cucumbers.
3. Top each bowl with hot honey chicken.
4. Garnish with pickled red onions, fresh cilantro, sesame seeds, and a squeeze of lime.