For the raspberry compound butter: With a fork, mix together the butter, raspberries and honey. Transfer the butter to a ramekin and refrigerate until ready to use.
For the fried chicken bites: Preheat the oven to 200 degrees F. Line a baking pan with a wire rack.
Heat about 1/2 inch of oil in a large skillet over medium-high heat until shimmering.
Meanwhile, put the chicken in a small bowl and toss with the garlic powder, paprika and 1 teaspoon salt. Add the flour and toss to coat.
Put the eggs and panko each in their own shallow bowl or pie plate.
Shake the excess flour off the chicken and add to the bowl with the eggs; toss to coat. Let the excess egg drip off, then add the chicken to the bowl with the panko and toss to coat thoroughly.
Fry the chicken in the oil, turning once, until golden brown and cooked through, about 6 minutes total. Transfer to the prepared baking pan with a slotted spoon, sprinkle with salt and keep warm in the oven while you make the pancakes.
For the pancakes: Whisk together the cornmeal, flour, sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl. In another bowl, whisk together the buttermilk, butter, vanilla and eggs. Add the wet ingredients to the dry and whisk until just combined.
Heat a griddle over medium heat until hot; brush lightly with butter. Scoop scant 1/2-cup portions of batter onto the griddle and cook the pancakes until the undersides are golden brown and bubbles appear on the tops, about 2 minutes. Flip the pancakes and cook until set, about 1 minute more. Transfer to a plate; cover with foil and keep warm in the oven. Repeat with the remaining batter.
Serve the pancakes and fried chicken bites with the raspberry compound butter, maple syrup and hot sauce.