Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

In a food processor, combine the crushed cornflakes, grated Parmesan, smoked paprika, onion powder, garlic powder, and sea salt. Pulse until you achieve a coarse crumb consistency.

In a medium bowl, whisk together the beaten eggs and hot sauce until fully combined.

Dip each piece of chicken into the egg mixture, then press into the cornflake coating to ensure they are well coated.

Place the coated chicken strips onto the prepared baking sheet in a single layer and drizzle with olive oil.

Bake for 18 to 22 minutes until golden-brown and the internal temperature reaches 165°F (74°C).

Warm the honey, hot sauce, cayenne pepper, chipotle chili powder, garlic powder, onion powder, and sea salt in a small saucepan over low heat, stirring until smooth.

Drizzle the warm hot honey mixture over the baked chicken strips and garnish with fresh herbs and extra Parmesan cheese if desired.