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Preheat the oven to 425° F. Line a baking sheet with parchment paper.
In a food processor, combine the pretzels, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Dump the crumbs into a shallow bowl.
Beat the eggs in a bowl, add the balsamic vinegar. Add the chicken and toss well to coat.
Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. For a thicker coating, dip the chicken back through the eggs, then through the crumbs a second time. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, until crisp all around.
Just before the chicken is done cooking, make the sauce. In a sauce pot, warm together the honey, balsamic vinegar, dried thyme, cayenne, onion powder, and garlic powder, plus a pinch of salt.
Drizzle the warm sauce over the chicken. Top with fresh thyme. If the sauce thickens, warm for 5 seconds in the microwave. Enjoy!