For the chicken: Place a heavy-bottomed Dutch oven over medium-high heat. Add your frying oil and heat to 375 degrees F.
In a large bowl or a gallon-sized resealable plastic bag, mix together the cornstarch, baking powder, salt and your favorite seasonings. Add your chicken pieces to the flour mixture. Coat the chicken well, but be sure to shake off any excess flour. At this point the chicken can be battered immediately, or it can sit, refrigerated, for 2 hours or overnight, coated in the dry dredge.
In a separate large bowl, whisk together all of the dry batter ingredients, then add all of the wet ingredients, stirring to smooth out any lumps.
Dredge the cornstarch-coated cutlets in the batter, letting any excess drip off and lay them in the oil. Add a few pieces at a time so the temperature of the oil doesn't drop, and fry until golden brown on both sides, 3 to 5 minutes. Remove to a paper towel-lined tray.
For the spicy honey: Whisk together the honey and Sriracha or chiles in a bowl. If using chiles, allow the heat to infuse for at least 30 minutes.
To serve, drizzle the chicken with your Spicy Honey and serve with any extra Spicy Honey on the side.