Mix the chicken with yoghurt, salt, and white pepper.
Set up three bowls. Bowl one: cornflour. Bowl two: beaten egg. Bowl three: flour mixed with smoked paprika, garlic granules, and onion granules.
Coat the chicken in cornflour, dip into egg, then dredge in the seasoned flour.
Heat some cooking oil in a large frying pan over a medium to high heat. Once hot, shallow fry the chicken pieces until golden and crisp all over.
Whilst the chicken cooks, warm the honey, sriracha, butter, and smoked paprika in a small pan until glossy.
Toss the hot chicken in the sauce, top with spring onions and sesame seeds, and serve straight away over rice.
