Add the chicken to a bowl. Pour the buttermilk over the chicken. Toss well to coat.Preheat the oven to 425 degrees F. Line a baking sheet with parchment.Add the cornflake crumbs, paprika, and a pinch each of salt and pepper to a medium-sized bowl. Stir to combine.Remove each piece of chicken from the buttermilk, allowing the excess to drip off, then dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly drizzle or mist the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.Meanwhile, make the honey BBQ sauce. Combine the BBQ sauce, honey, mustard, and cayenne in a glass jar and shake or whisk until smooth and creamy. Drizzle each piece of chicken with BBQ sauce, then return to the oven for 5 minutes, until warmed. To make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy. Serve the chicken with fresh chives and spicy ranch for dipping.