Combine the buttermilk, egg, Cajun seasoning and hot sauce in a re-sealable container. Add the chicken. If the chicken isn't completely covered in marinade, add more buttermilk. Refrigerate for 1 hour to overnight.
Fire up your grill with the Vortex BBQ insert. Fill it completely with charcoal and let the coals get ashed over and hot.
Combine the flour, Cajun seasoning, cornstarch and baking powder in a pie plate, bowl, or large baggie.
Grab each piece of chicken and shake off the excess marinade.
Dredge the chicken in the flour mixture. Coat well then shake off any excess.
Transfer the chicken to the Vortex. Close the lid and cook for 40 minutes. Rotate the lid every 15 minutes. The chicken should be near 165 F.
Meanwhile, prepare the honey jalapeno drizzle by heating the honey in a small saucepan over medium-high heat. Add the jalapeno slices. Once the honey starts to bubble remove from heat and let cool while the chicken cooks.
Lightly brush the chicken with the vegetable oil and cook another 5 minutes or until at 165 F.
Remove the chicken from the grill and transfer to a platter. Drizzle with the jalapeno honey mixture and serve.