Begin by placing the chicken breasts between two sheets of plastic wrap. Gently pound them to an even thickness of about ½ inch using a meat mallet, then season with salt and pepper.

In a large mixing bowl, combine all-purpose flour, salt, black pepper, ground ginger, ground nutmeg, thyme, sage, cayenne pepper, and paprika to create the dredging mixture.

In a separate bowl, whisk together two eggs with a splash of water to make the egg wash.

Dip each seasoned chicken breast into the flour mixture, then into the egg wash, and back into the flour mixture for double coating.

For frying, heat about ½ inch of oil in a large skillet over medium heat. Add the coated chicken breasts, frying for approximately 4-5 minutes per side, until golden brown. Alternatively, bake at 425°F for 25-30 minutes.

While the chicken cooks, heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute, then stir in honey and soy sauce, simmering until thickened.

Remove chicken from heat and either dip into the sauce or drizzle it over before serving.