Coat each chicken thigh evenly in the seasoned flour, shaking off any excess. While the chicken cooks, make the hot honey sauce. In a small saucepan over low heat, combine the honey, hot sauce, chilli flakes, apple cider vinegar and a pinch of salt. Return the cooked chicken to the pan (or plate it up first), then generously drizzle over the hot honey sauce, turning the chicken to coat evenly. TipsControl the heat by adjusting the hot sauce and chilli flakes — start lower if you’re unsure, as you can always add more, but can’t take it away.