Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil and lightly grease with nonstick spray.

Place the cornflakes in a food processor and pulse until they form coarse crumbs, or crush them by hand in a zip-top bag with a rolling pin.

Set up three shallow bowls: one with flour and brown sugar whisked together, one with eggs and 2 tablespoons hot sauce beaten until smooth, and one with the crushed cornflakes, paprika, and seasoning blend mixed well.

Slice the chicken breasts horizontally to create cutlets of even thickness (about 1/2 inch). Place them between plastic wrap and gently pound with a rolling pin or meat mallet to uniform thickness.

Season both sides of the chicken pieces with salt and pepper. Dredge each piece first in the flour mixture, shaking off excess, then dip into the egg wash, letting excess drip off, and finally coat thoroughly with the cornflake mixture, pressing gently to adhere.

Arrange the coated chicken pieces in a single layer on the prepared baking sheet. Lightly spray the tops with nonstick cooking spray to help them brown.

Bake for 15 to 16 minutes, until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F).

While the chicken bakes, combine the honey, remaining 2 tablespoons hot sauce, butter, brown sugar, apple cider vinegar, garlic powder, onion powder, and mustard powder in a small saucepan. Cook over low heat, stirring occasionally, until the butter melts and the sauce is smooth and slightly thickened, about 3 to 4 minutes.

Drizzle the hot honey sauce over the baked chicken just before serving, or serve it on the side for dipping.