For the Asian Glaze
  

  ¼ cup honey
  ½ cup soy sauce 
  1 tsp sriracha sauce
  ½ tsp chili flakes
  ½ tsp Chinese five spice
  ½ tsp garlic powder
  1 tbsp olive oil
  1 tbsp rice vinegar
  salt and pepper to taste
  For chicken
  2 to 3 lbs chicken breasts (I had 4 chicken breasts), boneless and skinless
  1 to 2 cups flour for dredging
  2 cups breadcrumbs (I used Panko)
  1 to 2 cups buttermilk
  salt and pepper to taste
  Green onions for garnish

INSTRUCTIONS

1. Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
2. In a small sauce pan, whisk all the sauce ingredients together. Set aside.
3. Cut the chicken breasts into long thin strips. Place the chicken in a bowl and pour about a cup of buttermilk over the chicken. Get 3 shallow plates ready. Fill one with flour, one with remaining buttermilk and last with breadcrumbs. Line them up like an assembly line, chicken, flour, buttermilk, breadcrumbs. Season the flour and the breadcrumbs generously with salt and pepper.
4. Dredge each chicken finger through flour, then buttermilk, and lastly through breadcrumbs. Place on prepared baking sheet. Repeat with all chicken fingers.
5. Bake them for about 30 to 45 minutes until they start to brown and chicken is cooked through. Cut one in half if needed to check for doneness.
6. If you wish to fry these, heat vegetable oil in a large skillet. Fry chicken on both sides for about 3 to 5 minutes or until golden brown.
7. While chicken is baking, bring the sauce to a boil over medium high heat. Once boiling, reduce heat to a medium and cook until sauce reduces by half and thickens.
8. Generously drizzle sauce over chicken fingers. Garnish with chopped green onions, if preferred.