Preheat the oven to 375°F.

Place the corn flakes in a food processor, blend to a fine crumb consistency.

Combine the milk, salt and pepper in a large bowl.

Add the chicken to the milk.

Whisk the eggs in a small shallow bowl.

Combine the flour, baking powder, garlic powder, onion powder, paprika, chipotle powder and cumin in another shallow bowl, or on a rimmed plate.

Pour the corn flake crumbs into a shallow bowl or rimmed plate.

Begin breading the chicken by removing it from the milk, letting any excess milk drip off, then rolling it in the flour.

Remove from the flour and coat the chicken in the eggs, then roll in the corn flake crumbs.

Once all of the chicken is breaded, place on an aluminum rack sprayed with cooking oil on top of a baking sheet.

Bake for 20-25 minutes.

While the chicken is baking, combine the chipotles, adobo sauce, honey, lime juice and cilantro in a blender.

Remove the chicken from the oven and toss with the sauce.