2 eggs, beaten

1.75 pounds boneless chicken breasts, cut into cubes

1 1/4 cups crushed corn flakes

2 tbsp flour, GF or regular

1 tsp smoked paprika

kosher salt and black pepper

3 tbsp butter

3 tbsp Chefs Life Finishing Oil

6 cloves garlic, chopped

4 tablespoons honey

1 tsp chili powder

1 tsp smoked paprika

1 tsp tsp onion powder

1/2 tsp chili flakes, or more

Salt to taste

Preheat the oven to 450F. Line two 9x13 baking sheets with parchment paper. In a large bowl, combine the cornflakes, flour, paprika, salt and pepper. In a separate bowl, toss the chicken to coat with the beaten eggs. Using your hands, dredge the chicken in the cornflake mixture so it is completely coated on all sides. Place the coated chicken about 1-2 inches apart on the baking sheets. Bake in the oven for 20-22 minutes.

While the chicken is baking, combine the butter, Finishing Oil and chopped garlic in a small saucepan. Heat on low for 5 minutes, until the garlic is lightly cooked. Be careful to keep the temperature low with the use of the extra virgin olive oil! Add in the honey, chili, paprika, onion powder, chili flakes and a pinch of salt. Whisk over heat until the mixture is smooth and thickened.

Once the chicken is ready, toss it while hot in the honey mixture. Garnish with extra chili flakes if desired and serve immediately.