Begin by marinating the chicken thighs in 1 cup of buttermilk in the refrigerator for at least 30 minutes or up to 2 hours for better flavor.

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a mixing bowl, combine the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the buttermilk and mix until just combined.

Turn the dough out onto a floured surface. Gently knead a few times until it holds together. Roll out to about 1-inch thickness. Cut out biscuits using a biscuit cutter or a glass, and place them on the prepared baking sheet.

Bake the biscuits in the preheated oven for 12-15 minutes, or until golden brown.

While the biscuits are baking, heat oil in a frying pan over medium-high heat.

In a shallow bowl, mix together the flour, salt, pepper, garlic powder, and paprika.

Remove the chicken from the buttermilk marinade, allowing excess to drip off, then dredge each piece in the seasoned flour mixture, pressing to coat well.

Once the oil is hot (about 350°F or 175°C), carefully add the coated chicken thighs to the frying pan. Fry for 5-7 minutes on each side, or until golden brown and cooked through. Use a cooking thermometer to ensure the internal temperature reaches 165°F (74°C).

Remove the fried chicken from the oil and place on a plate lined with paper towels to drain excess oil.

To assemble, slice the biscuits in half and place a piece of fried chicken on the bottom half. Drizzle with honey and add pickle slices if desired, then top with the biscuit top.