Preheat the oven to 400°F.

Cook jasmine rice per box/bag directions.

Pat the chicken dry and place in between two sheets of parchment paper, (or inside a large plastic baggie) and pound it to 2-3 cm thickness using a meat mallet, rolling pin, or bottom of glass. Pour the crushed cornflakes/chips onto large plate, the beaten egg on a second large plate, and the flour onto a third large plate. Season the chicken breast with salt, then dip in the flour, then the egg, then the cornflakes/chips. Place the chicken on a baking tray, spray all over with cooking spray and bake for 21 minutes or until a thermometer inserted into the thickest part of the chicken reads 165 degrees.

While the chicken is cooking, mix the garlic-honey sauce ingredients in a medium skillet. A minute or two before the chicken comes out of the oven, start heating up the sauce over medium high heat. Heat for about 4 minutes until it bubbles slightly and begins to thicken.

When the chicken is out the oven, let it rest while the sauce is cooking and you steam your broccoli in the microwave. (If you steam your broccoli on the stove, start the water boiling a little earlier while your chicken is in the oven.) Steaming only takes about 2.5 - 3 minutes in the microwave or maybe 5 minutes on the stove.

When the sauce has thickened, add the chicken to the sauce and toss to coat it fully. Remove the chicken from the pan to a cutting board and slice it.

Garnish with sliced onion, sesame seeds, and sriracha mayonnaise.