If you haven't already, pound the chicken breasts to an even 1/2-inch thickness using a meat mallet—this ensures even cooking and helps the coating adhere better. While the chicken rests, measure out all your ingredients: the dry spice mixture, eggs, water, garlic, honey, soy sauce, rice vinegar, and oils. Having everything prepped and within reach will make the coating and cooking process smooth and efficient.

In a shallow bowl or plate, combine the flour with salt, black pepper, ground ginger, nutmeg, dried thyme, dried sage, cayenne pepper, and paprika. Mix thoroughly so the spices are evenly distributed throughout the flour. In a separate shallow bowl, whisk together the eggs and water until well combined. These two components form the base of the crispy double coating.

Pat the pounded chicken breasts dry with paper towels. Working with one breast at a time, coat it thoroughly in the spiced flour mixture, shaking off excess. Dip the floured chicken into the egg wash, making sure it's fully covered, then coat it again in the spiced flour mixture—this double coating is what creates the signature crispy crunch. I like to let the coated chicken rest on a plate for a few minutes before cooking so the coating sets up properly.

Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed to avoid crowding, place the coated chicken breasts in the hot oil and cook for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer the cooked chicken to a wire rack (this keeps it crispy by allowing air circulation underneath). If using the oven method instead, preheat to 425°F, place the coated chicken on an oil-coated baking sheet, spray the tops with oil, and bake for 15 minutes, then flip and bake 10-15 minutes more until golden and cooked through.

In a medium pot, heat a small amount of olive oil over medium heat and add the minced garlic, stirring frequently for about 1-2 minutes until fragrant and just beginning to soften—don't let it brown or it will become bitter. Pour in the honey, soy sauce, rice vinegar, and the 1.25 tsp black pepper (note: this is a separate measurement from the coating spices). Stir well to combine and let the sauce simmer gently for 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly. I find that simmering the sauce a bit longer than the minimum really deepens the flavor and helps it cling to the chicken better.

Dip the hot cooked chicken breasts into the warm honey garlic sauce, coating both sides generously. You can either serve the chicken drizzled with extra sauce or placed in a pool of sauce on the plate. Serve immediately alongside noodles, rice, or your preferred side dish for a complete meal.