Add honey, hot sauce, red pepper flakes, 1/2 tsp smoked paprika, 1 tsp butter, 1 tsp lemon juice, and a pinch of salt to a small saucepan. Heat over low heat for 1–2 minutes, stirring until combined and glossy. Set aside.
Add chicken, oil, 1 tsp garlic powder, onion powder, 1 tsp smoked paprika, chili powder, black pepper, salt, and cornstarch to a bowl. Toss to coat.
Heat a large skillet over medium-high heat. Add a little oil and cook chicken for 5–7 minutes, stirring occasionally, until browned and cooked through.
Mix 4 tbsp softened butter, minced garlic, 1 tbsp parsley, 1/2 tsp garlic powder, 1/4 tsp salt, and 1 tbsp Parmesan until combined.
Mix mayonnaise, 2 tbsp of the prepared hot honey, 1 grated garlic clove, 1 tsp lemon juice, 1/4 tsp smoked paprika, and a pinch of salt until smooth. Refrigerate until ready to serve.
Preheat oven to 375°F. Slice the loaf in half lengthwise and spread generously with garlic butter.
Top with half the mozzarella, hot honey chicken, remaining mozzarella, and Parmesan.
Bake for 10–15 minutes, until the cheese is melted and bubbly and the edges are golden. Broil for 1–2 minutes if desired, watching closely.
Remove from the oven and drizzle generously with the remaining hot honey. Garnish with fresh parsley and Parmesan. Slice and serve warm with the hot honey garlic aioli for dipping.
Cook it hands-free.
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