1. Prepare the chicken: Pat the chicken thighs dry with paper towels and cut into 2-inch pieces. Season evenly with salt and pepper.

2. Set up your dredging station: In a shallow bowl, whisk together the cornstarch, a pinch of salt, and pepper. In a second bowl, beat the eggs with the milk until smooth. In a third bowl, spread out the panko breadcrumbs.

3. Dredge the chicken: Working one piece at a time, coat each chicken piece first in the cornstarch mixture, shaking off any excess, then dip into the egg mixture, and finally press into the panko until fully coated. Transfer each piece to a wire rack and let rest for 5 minutes—this helps the coating adhere.

4. Heat the oil: Pour enough neutral oil into a large, heavy-bottomed skillet or Dutch oven to measure about ½ inch deep. Heat over medium-high until a small bit of breadcrumb sizzles immediately when dropped in (around 350°F).

5. Fry the chicken: In batches (do not overcrowd), add the chicken pieces and fry for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper-towel–lined plate to drain.

6. Make the hot honey sauce: While the chicken fries, combine the honey, hot sauce, and butter in a small saucepan over low heat. Stir until the butter melts and the sauce is smooth and slightly thickened, about 2 minutes.

7. Toss the chicken: Place the fried chicken pieces in a large bowl. Pour the warm hot honey sauce over the chicken and gently toss until every piece is evenly coated in the glossy glaze.

8. Garnish and serve: Transfer the hot honey chicken to a serving platter or shallow bowl. Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing.