Preheat oven to 375.

Heat butter over medium heat.

When melted, add the crushed garlic and simmer for about 2-3 minutes.

Reduce heat to low and add hot sauce and spices, mixing in the ingredient.

Cook on low while preparing other ingredients.

Combine and whip eggs in a small bowl.

Combine the flour and spices in a separate, medium-sized bowl.

Cut chicken into bite-sized pieces.

Spray a cookie or similar pan with non-stick cooking spray.

In small handful batches, dip the chicken in the eggs and then the flour.

Then dip again in egg and flour and place with some space between each of the pieces.

Repeat until all chicken pieces are covered in flour and placed slightly separated on cooking sheets.

Place the sheet or sheets into the oven.

Cook the chicken for about 5-7 minutes, then flip.

Cook chicken for another 5 - 7 minutes. Be careful not to over or under cook it.

Remove from oven and let stand for a few minutes.

While the chicken is cooking, cook rice per instructions.

Bring a medium pot of water to a boil and cook broccoli for 4 - 6 minutes or until the desired tenderness.

Drain water from broccoli.

In the same pot, add the broccoli, rice, half and half, spices, and cheese and mix until well combined and the cheese is melty.

Toss the chicken with the buffalo sauce in a medium bowl until well coated.

Add the chicken to the broccoli and rice and mix together.