Preheat the oven to 425°F.

Place the chicken in a shallow bowl or pie plate and pour the buttermilk over top. Gently rub the buttermilk into the chicken until it is fully covered. Allow the chicken to rest at room temperature for 30 minutes.

In a medium mixing bowl, whisk together the flour, paprika, garlic powder, baking powder, salt, and pepper.

Remove the chicken from the buttermilk. Dip each piece into the flour mixture and turn to coat well.

Place a wire rack on a large baking sheet. Transfer the breaded chicken to the rack and lightly spray each piece with olive oil cooking spray. Bake the chicken on middle rack of oven until it reaches an internal temperature of 165°F, about 40 minutes.

Check to see that chicken is done. Remove from oven or add time as needed.

Transfer the chicken to a serving platter. Serve with honey in a ramekin for dipping, if desired.