Pat dry chicken and add into large bowl. Add garlic powder, onion powder, smoked paprika, salt and pepper. Mix until combined well. Leave in the fridge for a minimum of 2 hours.
Add YR sauce, ketchup, onion powder, chilli powder, honey and cider vinegar into a deep pan and bring to a simmer. Let simmer on medium heat for 5 minutes, stir to avoid burning. Remove from heat and set aside until ready for use.
Place chicken on a wire rack with an oven tray underneath and bake in a preheated oven at 220°C for 30 minutes.
Heat up YR honey glaze.
Toss the warm chicken and YR honey glaze in a bowl and serve.