Preheat oven to 400°F (204°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.

Place the bite-sized pieces of chicken in a large bowl. Add flour and stir to coat each piece. Set aside.

Combine the corn flakes, salt, pepper, garlic powder, and smoked paprika in a large bowl. Set aside. Whisk the eggs and milk together in a small bowl.

This next step gets your hands a little messy so have paper towels nearby. Dip each piece of chicken in the egg mixture, letting any excess drip off. Then generously roll in the cornflake mixture, shaking off any excess. Place onto the prepared baking sheet. Repeat with all chicken pieces.

Bake for 18 minutes, flipping once about halfway through. (During this time, I make the sauce in step 6.) Remove from the oven and cool chicken for 5 minutes.

In a small saucepan over medium heat, combine the bbq sauce, honey, and ketchup, and cook for 5 minutes, whisking occasionally.

Carefully place the chicken bites into a large bowl. Pour the warm honey BBQ sauce on top and gently stir to coat. Serve warm.

Leftovers keep well in the refrigerator for up to 1 week. Reheat in the microwave until warmed through.