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Butterfly the chicken breasts by cutting in half and unfolding them like a book. Tenderize the meat with the back of a knife.
Marinate the chicken in a mixture of garlic, soy sauce, sake, kosher salt, flour, and egg white for at least 1 hour.
Prepare the glaze by whisking together honey, white miso, orange juice, and olive oil. Simmer in a pan until thickened.
Coat the marinated chicken in sweet potato starch and fry in oil until golden brown.
Slice the fried chicken and serve on a bed of white rice. Drizzle with the orange honey miso glaze and top with scallions and dill.