In a medium-sized mixing bowl, whisk together the mayonnaise and sour cream until completely smooth.

In a separate small microwave-safe dish, combine the honey, hot sauce, and crushed red pepper flakes. Microwave for 10-15 seconds to warm, then stir well.

Pour the warm hot honey mixture into the mayonnaise base. Whisk until the dressing turns a pale golden-orange color.

Add the garlic powder, onion powder, dried dill, kosher salt, black pepper, and smoked paprika. Whisk to thoroughly distribute the dry spices.

Using a spatula, gently fold in the finely chopped fresh parsley and chives.

Gradually whisk in the buttermilk, starting with 1/4 cup. Continue adding small amounts until you reach your desired thickness.

Transfer the dressing to a glass jar or airtight container and refrigerate for at least 1 hour to allow the flavors to meld and the heat to develop before serving.