Preheat your oven to 200°C (400°F) fan and line a large baking tray with parchment paper.

Start by cutting the chicken breasts horizontally, creating 8 thin pieces of chicken steak.

In a shallow bowl, mix together the flour, salt, pepper, garlic powder, paprika, and dried thyme.

In a second bowl, whisk the eggs, and in a third bowl, add the crushed cornflakes. Drizzle the oil over the cornflakes and stir until evenly coated.

Coat each chicken piece by dredging it in the flour mixture first, then dip it into the whisked eggs, and finally press it into the cornflake mixture, ensuring each piece is fully coated.

Arrange the chicken in a single layer on the prepared baking tray. Place it in the oven and bake for 20-25 minutes, or until the chicken turns golden and is cooked through.

While the chicken bakes, prepare the hot honey sauce. In a small saucepan, combine all sauce ingredients and warm over medium heat, stirring occasionally until the butter has fully melted. Once the sauce is smooth and well combined, remove from heat.

When the chicken is done, plate it up and drizzle a bit of the hot honey sauce over each piece. Serve the rest of the sauce on the side for extra dipping. For an extra burst of flavor, sprinkle Maldon salt flakes on top, and consider serving with some tangy pickled gherkins.