• Preheat the oven to 425°F. If your oven has a convection setting, I recommend using that. (See the notes below for air fryer instructions.)

Bread the chicken.

• Whisk 4 large eggs in a shallow bowl. In another shallow bowl, add the all-purpose flour.
• Place the corn flakes in a food processor, blend to a fine crumb consistency. In a third large shallow bowl, add the corn flake cereal crumbs.
• In a small bowl, combine the chipotle powder, paprika, salt, pepper, garlic powder, onion powder, and ground cumin. Set aside.
• Cut the chicken breasts into approximately 1 inch cubes. Toss the cubes of chicken with the prepared seasoning, until they’re fully covered.
• Place each piece of seasoned chicken in the egg wash. Once it’s fully covered in the egg, allow any excess to drip off before transferring the chicken to the bowl of flour.
• Cover the chicken completely in the flour, then add it back to the bowl of whisked eggs. Once fully covered in the egg again, dip the chicken in the corn flakes crumbs, pressing down slightly with the palm of your hand to make sure the chicken is fully covered in the cereal crumbs.
• Place the pieces of breaded chicken on a wire rack, on top of a baking sheet. Spray the chicken with cooking spray.

Bake the chicken.

• Bake in the preheated oven for 12 minutes. Because you’re cooking them on a wire rack, you don’t need to flip them throughout the cooking process. If you’re cooking them directly on a baking sheet, I recommend flipping them halfway through the cooking time.

Sauce the chicken.

• While the chicken is baking, combine the chipotles, adobo sauce, honey, lime juice and cilantro in a blender. Pour into a large skillet on the stove over high heat and bring to a boil.
• Remove the chicken from the oven, add it to the sauce in the skillet and toss until fully coated. Remove from the heat and serve immediately.