Prep coating.  In a small bowl, add honey, dijon mustard, mayo, sour cream, black pepper, sea salt, and smoked paprika. Whisk to combine. Set aside ¼ cup to use as dip.

Bread the chicken. Once the cornflakes and batter are ready, dip your chicken in the honey-mustard bowl and then the cornflake bowl. Make sure you evenly coat each piece of chicken with the cornflakes before placing them in an oven safe dish.

Bake. Bake uncovered in the oven for 15 – 20 minutes or until internal temperature reaches 165 degrees F. Serve hot with reserved honey mustard dip.