Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt.

In a separate bowl, combine 1 cup of buttermilk with 1/4 cup of honey. Cut in cold unsalted butter using a grater until the mixture resembles coarse crumbs.

Fold in the buttermilk-honey mixture until a soft dough forms. Shape into an 8x8 inch square on a floured surface, cutting it into 6 equal squares.

Brush the tops with more buttermilk and bake for 18-20 minutes until golden brown.

While the biscuits are baking, prepare the chicken by mixing breadcrumbs, parmesan cheese, paprika, salt, and cayenne pepper in a shallow bowl.

Coat each boneless, skinless chicken breast with cooking oil spray, then roll it in the breadcrumb mixture to ensure even coverage.

Place the coated chicken breasts in the air fryer basket in a single layer and cook at 375°F (190°C) for 15-16 minutes. Flip halfway through to ensure a crispy, golden-brown exterior.

In a small bowl, whisk together honey, your choice of hot sauce, and red pepper flakes to create the spicy hot honey sauce. Adjust the heat level to your taste.

Once the biscuits are baked and the chicken is crispy, carefully split each biscuit in half. Place a piece of the air fryer chicken on the bottom half of each biscuit.

Generously drizzle the spicy hot honey sauce over the chicken, allowing it to soak in slightly. Sprinkle chopped chives on top, then add the biscuit tops to complete your dish.