Slice chicken breasts horizontally to make 4 thinner cutlets. Pat dry with paper towels.

In a shallow dish, whisk together flour, cornstarch, salt, pepper, garlic powder, and paprika. In a separate dish, beat eggs with milk.

Dredge chicken in flour mixture, then egg wash, then back into the flour mixture, pressing to adhere. Let rest on a wire rack for 10 minutes.

Heat oil in a large skillet to 350°F (175°C). Fry chicken in batches for 4-5 minutes per side until deeply golden and cooked through. Drain on a clean wire rack.

In a saucepan, melt butter over medium heat. Sauté minced garlic for 1 minute until fragrant.

Stir in honey, soy sauce, chicken broth, and vinegar. Simmer for 3-5 minutes until the sauce thickens and becomes syrupy.

Drizzle the hot glaze over the crispy chicken breasts, slice, and garnish with fresh chives.