Preheat oven to 400°F.

Cut the chicken breasts into thin slices and season with salt and pepper.

Set up a breading station, with a plate of flour, a bowl of beaten eggs, and a plate of panko breadcrumbs.

Coat each chicken slice in the flour, then dip in the egg, and finally coat in the panko breadcrumbs. Place the breaded chicken onto a baking sheet.

Bake the chicken for 15-20 minutes until golden brown and cooked through.

While the chicken is cooking, prepare the curry sauce. Heat up the vegetable oil in a large skillet over medium heat. Add the onion, carrot, and garlic, and cook for 5-7 minutes until the vegetables are soft.

Add the chicken broth, honey, soy sauce, curry powder, salt, and black pepper to the skillet. Let the mixture come to a simmer and cook for 10 minutes until the sauce has thickened slightly.

Add the frozen peas to the skillet and cook for an additional 5 minutes.