Add honey, chipotle chiles, ketchup, apple cider vinegar, and water to a blender. Blend until smooth and bright red.

Transfer the sauce to a small saucepan. Bring to a gentle boil over medium heat and cook for 2 to 3 minutes, whisking occasionally, until slightly thickened. Remove from heat and allow to cool.

Season the chicken strips with salt and black pepper.

Place the flour in a shallow bowl. Lightly coat the chicken in flour and place on a wire rack. Let rest for 5 minutes.

Add cornstarch, baking powder, garlic powder, smoked paprika, salt, and pepper to the remaining flour. Whisk until combined.

Pour buttermilk into a second bowl. Add 1 tablespoon of the flour mixture and whisk until smooth.

Dip each chicken strip into the buttermilk mixture, then coat thoroughly in the seasoned flour mixture. Shake off any excess.

Heat vegetable oil in a large deep skillet to 350°F (175°C).

Working in batches, fry the chicken for 2 to 3 minutes per side until golden brown, crispy, and cooked through.

Transfer cooked chicken to a wire rack to maintain crispiness.

Place the fried chicken in a large bowl and toss with the Honey Chipotle Chicken sauce until evenly coated.

Serve immediately with fries and ranch dressing if desired.