Add the chicken to a gallon size zip top bag. Pour the buttermilk and salt over the chicken. Toss well, cover and refrigerate 20 minutes or overnight.Preheat the oven to 425 degrees F. Line a baking sheet with parchment.Add the corn flake crumbs, flour, thyme, and a pinch of salt to a medium sized bowl. Stir to combine.Remove each piece of chicken from the buttermilk, and 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 brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes, then flip the chicken over and continue cooking another 10 minutes or until the chicken is cooked through. If using thighs, you may need to cook the chicken a little longer Meanwhile, make the hot honey. Melt together the butter, honey, cayenne, chili powder, paprika, garlic powder, and a pinch of salt. Brush or drizzle the chicken generously with hot honey and serve warm Enjoy!