For the Chicken:

1. Cut each chicken breast into 3 pieces.
2. In one large Ziploc bag, add 1 cup flour. Add 1/2 cup flour, pancake mix (paid link), paprika, salt, and black pepper to a second bag.
3. In a bowl, combine the buttermilk and eggs. Whisk (paid link) together.
4. Heat a skillet over medium heat and coat the bottom with olive oil.
5. Place the chicken in a flour-only bag and coat it well. Place the chicken into the egg mixture, then the pancake mixture. Fry the chicken for 4 to 5 minutes on each side, then set aside.

For the Honey Sauce:

1. Heat a pan over medium-low heat and add butter. Once the butter melts, add the minced garlic. Cook for 1 minute, then add the soy sauce, brown sugar, and honey. Add cornstarch, balsamic vinegar, and red pepper flakes. Stir until it binds and remove from the heat.
2. Add the cooked chicken to a large bowl and pour the honey sauce over it. Set to the side.

For the Waffles:

1. In a bowl, add the whole milk, sugar, egg yolks, vanilla extract, vegetable oil, lemon zest, and lemon juice. Whisk (paid link) together until blended. 
2. In a separate bowl, mix together the flour, cornstarch, baking powder, and sea salt. Add the wet ingredients to the dry ingredients and mix well. Do not overmix.
3. Beat the egg whites until soft peaks form. Fold the egg whites into the pancake mixture.
4. Prepare the waffles as instructed by your Belgian waffle maker (paid link). Once cooked, place the chicken between two waffle triangles.