Place the chicken in a resealable bag. Mix together the salt, pepper, garlic powder and ginger powder. Add to the chicken. Seal the bag and shake well. Keep in the fridge overnight.
Heat the oil in a frying pan (it helps prevent sticking if the pan is hot before you pour in the oil). Swirl to coat the entire bottom of the pan.
Arrange the chicken in the pan in a single layer. Keep the heat high, don’t move the chicken around during the first five minutes to let the heat do its thing to the skins. Then check if the skins have started to turn golden. If they have, flip them over, then allow the opposite sides to brown lightly too.
Pour in the soy sauce and Sriracha. Stir. Lower the heat, cover the pan and braise the chicken for 20 to 30 minutes.
Using kitchen tongs, lift each piece of chicken and transfer to a shallow bowl.
With the stove set on medium heat, pour in the honey and mix into the sauce that remains in the pan. Bring to a simmer. Turn off the heat. Taste. Add more salt, if needed.