Make the hot honey

1. Combine honey and chili flakes in a small saucepan over low heat for 5-7 minutes, to a low simmer. Remove from heat and let sit for 30 minutes or overnight. Honey will keep for up to 3 months in an airtight container.  

Make the chicken

1. Line a baking pan with wax or parchment paper.
2. Place a chicken breast into a plastic zip-top bag, removing as much air as possible before sealing. Use a meat mallet or rolling pin to pound the chicken breast to 1/8 – ¼ inch thickness.
3. Place flour on a plate.
4. Add eggs to a shallow dish.
5. Place panko, sesame seeds, berbere spice and sea salt on another shallow dish.
6. Working with one chicken breast as a time, dredge chicken in flour, into the beaten eggs, and coat with panko mixture.
7. Transfer to the lined baking tray, repeating with all chicken breasts.
8. Heat two tablespoons oil over medium heat in a large skillet. Add two chicken breasts, and cook until golden on both sides, about 8-10 minutes total.
9. Transfer to a paper towel-lined plate. Repeat with remaining oil and chicken breasts. Serve with hot honey.
10. Enjoy!