Mix all honey mustard ingredients in a bowl. Mix well and set aside in the fridge.
Set your oven to fan grill at 460°F / 240°C.
Chop chicken breast into nugget sized pieces and season with salt.
Place potato starch (or your preferred flour) on a large plate.
Crack your egg into a bowl, add some salt and beat until well mixed.
On a separate plate, combine rice crumbs (or bread crumbs/panko) with chipotle powder, paprika powder, salt and pepper. Mix well.
Coat chicken with potato starch. Make sure it's well coated and dust off excess. Then dip chicken in egg mixture. Then coat it with rice crumbs. Make sure your chicken pieces are well coated.
Place coated chicken onto an oven safe wire rack on a sheet pan. Grill for 8 minutes on one side in the oven. Then flip it around and grill for another 5 minutes. You may need to grill it longer if your chicken pieces are larger.
Serve hot with some salad greens and your honey mustard dressing!