Arrange the potatoes on a large roasting tray, drizzle with oil and toss to combine. Season with salt and pepper, drizzle with honey and pop into the oven for 35-40 minutes, until crispy, caramelised and golden.
Crush the cornflakes to a fine in a zip lock bag, add the rest of the dry chicken ingredients to the bag, along with salt and pepper. Seal the bag and shake the dry mix until all ingredients are well combined.
Take a shallow pan, pour in 1cm of sunflower oil and put on a medium/high heat. Once oil is hot, add your coated chicken thighs. Turn after 3-4 minutes or until the coating is crispy and golden.