Wrap the chicken breasts in plastic wrap and pound into ½" thickness with a meat mallet.

Combine flour, cornstarch, baking powder, salt and pepper to taste, nutmeg, thyme, sage, paprika and cayenne and stir to mix.

Combine egg and water for the egg wash. Dredge the chicken with the flour mixture. Follow with a dip in the egg wash and final dredge of the flour mixture and coat thoroughly.

Over medium heat, pan-fry the chicken until the crust is golden brown, about 3-5 minutes per side. Drain on paper towels.

In a separate pan over medium high heat, saute garlic and ginger until fragrant.

Add honey and soy sauce and bring to a simmer, about 2 minutes. Serve chicken with hot garlic sauce.