In a small bowl stir together red pepper flakes, cinnamon, ginger, garlic, honey, soy sauce, water and pineapple (juice and all). Set aside.

In pie pan mix together flour, paprika, salt, white pepper, garlic powder, onion powder, cayenne paper and Ancho chili powder.

In another pie pan beat the eggs until smooth and then mix in milk.

Slice chicken in Half so you have two thin beast fillets, then cut in half lengthwise. You should have 8 chicken strips.

Heat oil in a large skillet over medium high heat until hot but not smoking.

Working with four chicken strips at a time coat in egg mixture then dredge in flour mix and fry in pan until golden brown, about 2-3 minutes per side. Set aside on plate to cool.

Add the vegetables to the skillet, adding more oil if needed, and stir fry until tender. 6-7 minutes.

Add pineapple sauce mixture to the veggies and turn heat up to high. Stirring constantly until boiling.

Mix a little warm water with the cornstarch to make a watery paste. Mix into sauce.

When sauce thickens slightly remove from heat and add chicken back to skillet. Toss to coat in sauce. Serve over rice and enjoy.