In a mixing bowl, combine the buttermilk, a pinch of kosher salt, and black pepper. Add the boneless chicken pieces and stir to coat. Let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum tenderness and flavor.
While the chicken is marinating, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. In another bowl, mix the crushed corn flakes, paprika, and a bit more salt and pepper.
Remove the marinated chicken from the refrigerator. Dip each piece into the corn flake mixture, ensuring it’s well-coated, then place it on the prepared baking sheet. Lightly brush the tops with extra virgin olive oil.
Bake the chicken in the preheated oven for about 20-25 minutes, flipping halfway through, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
While the chicken is baking, prepare the sauce. In a small saucepan over medium heat, combine the BBQ sauce, honey, cayenne pepper, and Dijon mustard. Stir until well combined and heated through.
Once the chicken is done baking, remove it from the oven and drizzle the honey BBQ sauce over the pieces, coating them well. Return to the oven for an additional 5 minutes to allow the glaze to caramelize.
While the chicken finishes baking, whip up the spicy ranch. In a bowl, combine the Greek yogurt, buttermilk, dried parsley, dried dill, garlic powder, onion powder, chopped jalapeño (if using), and kosher salt. Mix until smooth and creamy.
