Put your chicken cutlets in a large freezer size zip lock bag. Pound the meat to an even ½ inch thickness with a meat mallet or back up a heavy bottom pot.
Using a wire mesh strainer, sift together the flour, salt, black pepper, ground ginger, onion powder, nutmeg, thyme, sage paprika and cayenne pepper. Mix together with a fork lightly until well combined. If you don’t have a strainer to sift, don’t worry too much.
Make an egg wash. To do that, whisk together the eggs and water.
First, dredge the meat in the flour/spice mixture. Then, dip the breast into the egg and then a one final time in the flour/spice mix. Make sure you are pressing the flour mix into the meat along the way.
Start your sauce! In a medium saucepan add your honey, soy sauce, black pepper and minced garlic. Simmer together on low for 5-10 minutes, remove from heat and allow to cool.
Heat a skillet with about a half inch of canola oil (enough to cover the bottom). Temperature should be set to about medium. You want the oil hot, but you don’t want to burn the chicken on the outside before it’s cooked on the inside. Cook these one at a time, about 5 minutes per side until golden brown and crispy. Place on a wire rack to rest while you finish your other cutlet.
Pour your sauce over the chicken and enjoy!