1. In a bowl, marinate the chicken pieces in buttermilk for at least 30 minutes. This will tenderize the chicken and keep it juicy.
2. In another bowl, combine the flour, smoked paprika, garlic powder, cayenne pepper, salt, and pepper.
3. Heat vegetable oil in a large skillet over medium-high heat. You’ll need about 1 inch of oil for frying.
4. Remove the chicken from the buttermilk, allowing excess to drip off, and dredge it in the flour mixture, ensuring each piece is well-coated.
5. Fry the chicken in batches for about 6-8 minutes or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
6. In a small saucepan, combine honey and hot sauce over low heat. Stir until well blended and heated through.
7. Drizzle the hot honey glaze over the crispy chicken.
8. To assemble the bowl, start with a layer of jasmine rice, then add the shredded cabbage, sliced radishes, and crispy chicken. Sprinkle with fresh cilantro and serve with lime wedges on the side.

Remember, cooking is all about intuition and creativity, much like how my abuela taught me. Feel free to tweak the ingredients to your liking, and don’t forget to taste as you go!