Begin by flattening the chicken breasts to an even 1/2 inch thickness. Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until uniform.

In a large bowl, sift together the flour, salt, ground ginger, nutmeg, thyme, sage, paprika, and cayenne pepper.

In a separate bowl, whisk together the eggs and 4 tablespoons of water until well combined.

Season both sides of the flattened chicken breasts with salt and pepper. Dip each piece into the seasoned flour, then into the egg wash, and finally back into the flour mixture.

Heat about 1/2 inch of canola oil in a large skillet over medium heat. Fry for about 4-5 minutes on each side until they are golden-brown and crispy.

Transfer the crispy chicken pieces to a wire rack set over paper towels to drain excess oil.

In a saucepan, heat 3 tablespoons of peanut oil over medium heat and sauté the minced garlic until fragrant, about 1 minute. Add the orange juice, zest, honey, vinegar, salt, black pepper, and chili flakes. Let simmer for about 20 minutes.

To thicken the sauce, mix the cornstarch with 1/4 cup of water in a small bowl until smooth. Gradually stir this mixture into the simmering sauce for about 2-3 minutes until thickened.

Once thickened, coat the fried chicken pieces generously in the orange sauce and serve over rice or with stir-fried vegetables.