In a medium pot, cook the white rice per package directions. Set aside once done cooking.

In a medium saucepan, combine the honey, soy sauce, water, sesame oil, rice vinegar, and red pepper flakes. Whisk together and bring to a boil.

In a small separate bowl, combine the cornstarch and water. Whisk until no lumps remain.

Once the sauce is boiling, slowly whisk in cornstarch. Turn the heat to low and let simmer while you prepare the chicken. Stir occasionally.

In a large skillet over medium heat, add the vegetable oil until it is about 2 to 3 inches deep. Turn the heat to medium and let sit until the temperature reaches 350°F. It’s important that you test the temperature with a meat thermometer. If it’s too hot, it will burn the exterior of the chicken.

In a large bowl, combine flour, cumin, chili powder, coriander, onion powder, salt, and black pepper. Whisk together. In a separate bowl, add the buttermilk.

Work in batches to cook the chicken in the following order. Take the 1-inch chicken pieces and dip them in the flour mixture. Next, dip them in the buttermilk. Then dip them back in the flour mixture. Tap the excess flour off of the chicken pieces and add to the hot 350°F oil.

Cook the chicken for 5 to 7 minutes, or until the internal temperature is at least 165°F when tested with a meat thermometer. Remove the chicken from the hot oil and place it on a paper towel-lined plate.

When all the chicken is cooked, place it in a large mixing bowl. Pour the hot honey sauce over the top of the chicken. Use tongs or a large spoon to “toss” the chicken with the honey sauce.

Serve over white rice and garnish with green onions and toasted sesame seeds.