>> ingredients must be listed in order of descending percentage, so there's far more sugar than honey, and less honey than corn starch.

> I don't think we can glean anything about the actual percentages from this information, only the order of their size. Could be very similar, could be drastically different. Best not to read between the lines.

Anyone who has done much baking certainly can, as the percentage of corn starch in baking of anything that ends up "a solid object" is going to have to be about 1% to 2% at most by mass.  You can verify this with many of the "gluten-free cookie" recipes out there, and a cookie will need far more corn starch to counteract the moisture content of the liquid ingredients, the raisins, and so on.  Cheerios would require minimal corn starch, as nothing in the ingredients is overtly "wet".    My late wife and I grew a baking hobby into a chain of 5 bakeries in VA (all bought my honey, of course), and such percentages are very commonly used in professional baking (look up "Baker's Percentage", it’s a way of baking by mass, not by volume).

So, 3 grams or less honey per box, and not even half a gram of honey "per serving".

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