Place the chicken breasts between sheets of plastic wrap and pound them to an even thickness of approximately 1/2 inch. Cut especially large breasts into smaller portions if needed.

In a shallow dish, combine the flour, salt, black pepper, ginger, nutmeg, thyme, sage, paprika, and cayenne pepper. In a second shallow dish, whisk the eggs and water together.

Coat each chicken breast in the seasoned flour, dip it into the egg mixture, then coat it again in the seasoned flour. Press the second flour layer firmly onto the chicken.

Heat about 1/2 inch of canola oil in a large skillet over medium to medium-high heat, aiming for approximately 350°F. Fry the chicken in batches for about 4 to 5 minutes per side, until deeply golden and 165°F at the thickest part.

Drain the fried chicken on a wire rack or paper towels, with a wire rack preferred for keeping the underside crisp. Fry remaining pieces without overcrowding the skillet.

For the sauce, warm the olive oil in a saucepan over medium heat. Add the minced garlic and cook briefly until softened, taking care not to brown it.

Add the honey, soy sauce, and ground black pepper to the saucepan. Simmer gently for 5 to 10 minutes, then remove the sauce from the heat.

Spoon or brush the honey-garlic sauce over the chicken immediately before serving. This timing protects the crisp coating while still giving every bite plenty of sauce.