For the honey sriracha mayo: Stir together the mayo, sriracha and honey to taste. Season with salt. Transfer to a small serving bowl and drizzle with a little extra sriracha. Refrigerate until ready to serve.
For the chicken: Put the paprika, garlic powder, cayenne and 1 teaspoon salt in a large resealable plastic bag and shake to mix. Add the chicken and shake to thoroughly coat.
Put the flour in a large bowl. Beat the buttermilk and eggs together in another large bowl.
Bring a large, wide pot with about 1 1/2 inches of oil to 350 degrees F. Line a tray with paper towels.
Dredge half of the chicken in the flour. Remove from the flour, shake off the excess and dip it in the buttermilk mixture to coat. Let the excess drip off, then return it to the flour. Carefully put the chicken in the oil and fry, stirring occasionally, until golden brown and cooked through, about 4 minutes. Transfer to the paper towels with a slotted spoon and sprinkle lightly with salt. Return the oil to 350 degrees F and repeat with the remaining chicken.
Top with chives and serve with the honey sriracha mayo.