With a sharp knife, trim visible fat from the chicken, then cut the breasts into bite-size "popcorn" pieces.
Assemble the dredging station starting with the egg wash bowl. Crack both eggs into a medium-size bowl and whisk until full beaten. In a separate bowl, whisk the flour, salt, and pepper together. In a third bowl, add the plain bread crumbs.
Preheat the oven to 400°F. Line a baking sheet with parchment paper, and set it aside.
Meanwhile, dredge the chicken in small batches. First, add the chicken pieces to the seasoned flour, toss to coat, and shake off any excess. Then, transfer the chicken to the egg wash bowl and gently toss to coat, shaking off any excess egg. Finally, add the chicken to the breadcrumb bowl, pressing the pieces gently to fully coat. Place the coated pieces on the prepared baking sheet in a single layer while you work through the remaining batches.
Once all of the chicken is coated, transfer the baking sheet to the oven and bake until the chicken is golden brown and cooked through (about 15 minutes), flipping halfway through.
While the chicken is baking, whisk the BBQ sauce and honey together in a small saucepan and heat over low heat until the sauce is warm.
Use tongs to transfer the cooked chicken bites to a bowl, then pour the honey BBQ sauce on top, and gently toss with a rubber spatula to fully coat the popcorn chicken in honey bbq sauce. Serve hot.