Preheat oven to 425°F. Line a baking sheet with parchment paper.
In the bowl of a food processor, combine the cornflakes, parmesan, paprika, onion powder, garlic powder and a pinch of salt. Pulse until you have fine crumbs. (You can also crush in a ziplock bag.)
Beat the eggs in a bowl, add the hot sauce and chicken, and toss well to coat. Dredge the chicken through the crumbs, covering fully. (For a thicker coating, dip the chicken back through the eggs, then through the crumbs a second time.) Place on prepared baking sheet. Drizzle with olive oil.
Bake for 20 to 25 minutes, until crisp all around. Just before chicken is done, make the sauce.
In a saucepan, warm together the honey, hot sauce, cayenne, chili powder, onion powder and garlic powder, plus a pinch of salt. Drizzle the warm sauce over the chicken. Top with herbs, if desired. If the sauce thickens, warm for 5 seconds in the microwave.
