For the Chicken Breast:

1. Begin by washing the chicken breast and cutting them into 3 pieces. Cut across the width then place a small slice in the top section of the breast. Season chicken with 1 tsp paprika.
2. In two separate large zip lock bags, add 1 cup flour and in the other bag 1/2 cup flour and 1/2 cup pancake mix. In the bag with flour and pancake mix add ground all spice, nutmeg, ground cumin and 1/2 tsp paprika then mix together.
3. In a bowl, combine 2 eggs and 3/4 cup buttermilk then mix together.
4. Pre-heat cooking pan to medium heat and cover bottom of pan with olive oil.
5. Place chicken in flour only bag and coat well. Add chicken to egg mixture coating well. Add chicken to flour and pancake mix bag coating well. Cook chicken for 4 to 5 minutes on each side then set to side

 For the Sticky Honey Sauce:

1. Pre-heat a separate cooking pan to low/medium heat and add 3 tbsp butter. Once butter melts add minced garlic and cook for 1 minute then add soy sauce, brown sugar and honey. Add cornstarch, red pepper flakes, balsamic vinegar and flour and stir until it binds then lower heat.
2. Add chicken to a large bowl and pour honey sauce over the cooked chicken coating them well.

For the Waffles:

1. In a bowl, add 1 and 1/2 cup pancake mix, the 2 yokes from the separated eggs, vanilla extract, nutmeg, ground cinnamon, buttermilk and milk then whisk (paid link) together. Do not over blend. Fold the egg into the pancake mixture.
2. Pre-heat waffle maker and cook waffles for 3 to 4 minutes until finished. Once cooked, cut each waffle into small triangle shapes and place chicken inside of two waffle triangles.

For the Honey Mustard Sauce:

1. In a small bowl, add miracle whip, yellow mustard, dijon mustard, lemon juice, garlic powder, black pepper, red pepper and honey then mix together until blended well.
2. Once your slider is created, you can add large tooth picks into the top of each slider to hold in place. Serve with honey dipping sauce.