Place the chicken breasts between two sheets of wax paper and pound with a meat mallet to an even 1/2 inch thickness.

In a medium shallow dish, combine the flour, salt, pepper, ginger, nutmeg, thyme, sage and cayenne pepper.

In another shallow dish, whisk together the eggs and water.

In a medium bowl, combine the ingredients for the sauce and mix well. Set aside.

Preheat the oil in a large frying pan over medium heat.

Dip the chicken into the flour mixture, then the egg wash. Return the chicken to the flour mixture and coat again, pressing on the flour to coat well.

Place the chicken in the hot oil and fry for 4-5 minutes per side, until golden brown. Drain on paper towels.

Dip the cooked chicken into the honey garlic sauce and serve.