Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken thighs and ensure they are fully coated. Cover and refrigerate for at least 1 hour, or up to overnight for more flavor.
In a shallow dish, mix the flour and panko breadcrumbs together. Remove the chicken from the buttermilk mixture, allowing excess to drip off, then dredge each piece in the flour and panko mixture, pressing to adhere.
Place the coated chicken on the prepared baking sheet. Drizzle with olive oil.
Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
Remove the chicken from the oven and drizzle with hot honey. Toss to coat evenly.
Garnish with chopped parsley before serving.