In a small saucepan over medium heat, combine the honey and habaneros. Bring to a low simmer, then lower the heat and cook for 1 hour, stirring occasionally. Strain the honey into an airtight container. (Store in the fridge for up to 1 month.)

In a small bowl, whisk together all the spice mix ingredients until thoroughly combined.

In a large bowl, whisk the buttermilk and 2 1/2 tablespoons of the spice mix. Add the chicken thighs and ensure they're evenly coated. Cover the bowl and let marinate for at least 2 hours (up to 24 hours for maximum flavor).

Heat 3/4-inch oil in a cast-iron skillet to 350°F. In a shallow bowl, whisk together the flour, cornstarch, and 2 tablespoons of the spice mix.

Right before frying, mix a few spoonfuls of the marinade into the dry flour mixture with your hands. This creates those crispy bits in the batter. Coat each chicken thigh thoroughly in the seasoned flour.

Fry the chicken in batches for 4-5 minutes, or until golden brown and cooked through (165°F internal temp). Place cooked chicken on a wire rack and immediately sprinkle with salt and a pinch of spice mix.

Heat oil in a large skillet over medium heat. Crack eggs into the skillet and season with salt and pepper. Cook until whites are set but yolks remain runny, about 2 minutes.

Place one fried chicken thigh on a waffle, top with a fried egg, and add another waffle on top. Repeat with remaining ingredients. Drizzle each sandwich liberally with hot honey before serving.