If you like a smooth dressing, grab a medium bowl and mash the blue cheese into the mayonnaise with the back of a fork. If a chunky dressing is preferred, keep the blue cheese aside and proceed. Mix the mayonnaise with the sour cream, most of the buttermilk, and all of the vinegar and honey. Add the chives to the bowl, along with the blue cheese if making the chunkier style. Fold to combine, and season with pepper. Taste for seasoning, adding more buttermilk, vinegar, honey, and pepper, as necessary. You can use the dressing right away but it's even nicer after a day in the fridge, which gives the flavors a chance to round out. The dressing will thicken as it sits, but can be thinned with a few drops of water.
In a large mixing bowl, season the chicken with salt, and then toss it with the cornstarch so that the pieces of chicken are lightly dusted. Set a large skillet over high heat, and add 1/8 inch of grapeseed oil. When the oil begins to lightly smoke, add the chicken. Be aware that the hot oil may splatter. Stir the chicken regularly, and cook until the chicken begins to brown and become crispy. If you cannot cook all of the chicken in a single even layer, cook it in batches—otherwise your chicken will not get crispy. When the chicken is crispy, remove it to a rimmed baking sheet lined with paper towels to drain any excess fat.
Set a large skillet over medium heat. Add the hot sauce and the butter, and when the butter melts, stir to combine. (If your chicken will not all fit in the skillet, you'll want to work in batches here, too.) Add the chicken and toss to fully coat. Set aside.
To assemble the sandwiches, top buns or subs with chicken, then drizzle on blue cheese dressing and as much hot sauce as you'd like. Crumble over any remaining blue cheese.