In a bowl, add cornstarch, garlic pepper, garlic salt, cayenne, lemon pepper, garlic powder, onion powder, flour, and paprika. Mix it properly.

In another bowl whisk olive oil, eggs and hot sauce.

Take one chicken at a time, coat it in the egg mixture and dredge in the flour mixture.

Repeat it with all the chicken pieces.

Place the chicken on the grill over indirect heat and cover. Grill for 10 minutes. Turn over then cover and continue to grill until no longer pink in the centers and juices run clear, about 10 minutes more.

For the Glaze, In a bowl, whisk lemon juice, butter, garlic pepper, lemon pepper, and honey until smooth. Dip the chicken pieces into the glaze. Then, serve.