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Freeze chicken until completely frozen, about 1 hour.
In a shallow bowl, combine bread crumbs, garlic powder, onion powder, parsley, thyme, and pepper. In another shallow bowl, beat eggs to blend. Into a third shallow bowl, pour cornstarch.
In a medium bowl, combine chicken, granulated sugar, salt, and MSG (if using). Toss chicken in cornstarch, dredge in egg, then coat in bread crumb mixture, gently pressing to adhere.
Into a large heavy skillet fitted with a deep-fry thermometer, pour oil to a depth of 1" to 2". Heat over medium heat until thermometer registers 350°.
Working in batches, fry chicken, turning occasionally, until golden brown, 3 to 5 minutes. Transfer to paper towels to drain.
In a medium bowl, combine mayonnaise, BBQ sauce, mustard, and honey.
Arrange chicken fries on a platter. Serve with sauce alongside.
Make Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container and refrigerate.