Place the halved chicken breasts in a large bowl and pour the buttermilk over them to fully coat; cover and refrigerate for at least 30 minutes or up to overnight.
In a shallow dish, whisk together the flour, 1/2 teaspoon garlic powder, smoked paprika, and salt and pepper to taste.
Remove each piece of chicken from the buttermilk, letting excess drip off, then dredge in the flour mixture until evenly coated, shaking off excess flour.
Preheat the air fryer to 375°F (190°C).
Arrange the coated chicken in a single layer in the air fryer basket (work in batches if needed) and lightly spray both sides with cooking spray.
Air fry the chicken for 12–15 minutes, flipping halfway, until golden brown and cooked through (internal temperature 165°F/74°C).
While the chicken cooks, combine the hot sauce, honey, butter, 1/2 teaspoon garlic powder, and chili powder in a small saucepan over low heat; stir until the butter melts and the glaze is smooth.
When the chicken is done, drizzle or brush the hot honey glaze over each piece, then return to the air fryer for 2–3 minutes more until the sauce is bubbly and slightly caramelized.
Garnish with chopped fresh parsley and serve the hot honey chicken immediately.
