Prepare the Chicken

1. Marinate the Chicken: In a shallow dish, pour the buttermilk and season it with a pinch of salt and pepper. Add the chicken breasts or thighs to the buttermilk and let them marinate for at least 15 minutes (or up to 1 hour) in the fridge.
2. Prepare the Flour Coating: In a separate bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix well.
3. Coat the Chicken: Remove the chicken from the buttermilk and dredge each piece in the seasoned flour mixture, pressing lightly to coat evenly.
4. Cook the Chicken: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 5-7 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C). Transfer the chicken to a plate lined with paper towels to drain excess oil.

Make the Hot Honey Sauce

1. Combine the Ingredients: In a small saucepan, whisk together the honey, hot sauce, red pepper flakes (if using), apple cider vinegar, and a pinch of salt.
2. Simmer: Heat over medium heat, stirring occasionally, for 2-3 minutes until the sauce is warm and slightly thickened.
3. Coat the Chicken: Once the chicken is cooked, drizzle the hot honey sauce over the chicken, coating it evenly. Alternatively, you can slice the chicken and drizzle the sauce on top.

Prepare the Bowls

1. Cook the Rice: Prepare your rice according to package instructions. You can use white rice, brown rice, or quinoa depending on your preference.
2. Assemble the Bowls: In each bowl, add a serving of rice. Top with shredded cabbage, sliced avocado, and the hot honey-coated chicken.
3. Garnish: Finish with fresh cilantro and a squeeze of lime juice.