1. Preheat the oven to 400°F (200°C). If your oven has an air fry setting, use it for an extra crispy result (I use a Cuisinart air fryer toaster oven).
2. Pat the boneless skinless chicken breasts dry with a paper towel. Cut each chicken breast into 3 roughly equal pieces. Starting at an angle from the thinner end, make a diagonal cut to create the first piece. Then, slice the thicker portion horizontally to create two even fillets, giving you three similar pieces per breast. For large chicken breasts, additional cuts may be needed.

3. In a large bowl, combine the Greek yogurt, Dijon mustard, paprika, onion powder, garlic powder, salt, and pepper.

Add the chicken pieces to the yogurt mixture, ensuring they are evenly coated. Let the chicken marinate for about 30 minutes (optional but preferred) to allow the flavors to develop.

4. Add the cornflakes to a shallow bowl or glass dish and slightly crush them by hand (or you can use a rolling pin). Remove the marinated chicken from the bowl and dip each piece of chicken into the crushed cornflakes, pressing lightly to ensure the coating sticks.

5. Transfer the coated chicken to an oil-sprayed wire rack placed over a baking sheet, ensuring the pieces are arranged in a single layer with space between them for even cooking. Spray the chicken with avocado oil to ensure a crispy coating.

Bake for 20-25 minutes, or until the chicken is golden brown and fully cooked through. Flip halfway through. The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer inserted into the thickest part.

6. In a small saucepan, combine butter, honey, and sriracha. Heat over low heat until the butter has melted and the sauce is well combined. Stir in a pinch of salt to taste.

7. Drizzle the hot honey sriracha sauce over the crispy cornflake chicken. You can also dip chicken in the remaining sauce, enjoy!