Sprinkle salt and pepper on chicken cutlets (1 used 1 1/2 pounds thin cutlets) and dredge in the flour mix. Then dip in egg, back in flour and pan fry in some avocado oil until crispy on both sides. Remove to a rack.
In a pot add:
2 Tablesoons olive oil
3 cloves minced garlic
Cook over medium until fragrant but do not brown garlic.
1 cup honey (I used orange blossom from Williams Sonoma)
¼ cup Tamari
Simmer on low 5mins. Then dip each cutlet into the sauce and top with sliced scallions.