We get asked for honey "recipes" a lot, and most of what we actually do with it is pretty unglamorous. A few things that stuck:

In warm (not boiling) water with lemon, first thing in the morning. The classic for a reason. Boiling water works fine too, it just cooks off some of the raw honey's finer qualities, so we let the water cool a bit first.

Stirred into marinades for grilled vegetables or paneer. Honey balances out chili and vinegar better than sugar does, and it caramelizes nicely on the grill.

As a partial substitute for sugar in baking, at about three-quarters the quantity, with the oven temperature dropped slightly since honey browns faster than sugar. It changes the texture a little, so it works better in denser bakes like banana bread than in delicate sponge cakes.