Cook the white rice according to package directions; keep warm.
In a medium saucepan, whisk together 3/4 cup honey, 3 tablespoons soy sauce, 3 tablespoons water, 2 teaspoons sesame oil, 2 tablespoons rice vinegar, and 1/4 teaspoon red pepper flakes; bring to a boil.
In a small bowl, whisk 2 tablespoons cornstarch with 3 tablespoons water until smooth to make a slurry.
Slowly whisk the cornstarch slurry into the boiling sauce, reduce heat to low, and simmer until slightly thickened; stir occasionally and remove from heat when desired thickness is reached.
In a large, deep skillet, add vegetable oil to a depth of 2 to 3 inches and heat over medium until it reaches about 350°F (use a thermometer to check).
In a large bowl, whisk together flour, 2 1/2 teaspoons cumin, 2 1/2 teaspoons chili powder, 1 1/2 teaspoons ground coriander, 1 1/2 teaspoons onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
Place the buttermilk in a separate bowl. Working in batches, dredge the 1-inch chicken pieces first in the seasoned flour, then dip in buttermilk, then dredge again in flour, tapping off excess.
Carefully add coated chicken pieces to the hot oil without crowding and fry 5 to 7 minutes per batch, or until internal temperature reaches 165°F; transfer to a paper towel-lined plate to drain.
When all chicken is cooked, place it in a large bowl, pour the hot honey sauce over the chicken, and toss with tongs or a large spoon to coat evenly.
Serve the sauced chicken over cooked white rice and garnish with chopped green onions and toasted sesame seeds.
