Step 2

Make the Spicy Honey: Preheat the oven to 400°F. In a small saucepan, combine the garlic, chili powder and honey. Bring the mixture to a light simmer, then lower the heat to the lowest setting possible and let the honey infuse for 1 hour.

Step 3

Prepare the Crispy Tortillas: Brush the tortillas with oil and season with salt. Spread the tortillas on a parchment-lined baking sheet, transfer to the oven and bake until crispy, 10 to 15 minutes. Let cool to room temperature.

Step 4

Make the Chilaquiles: In a large skillet, heat the canola oil over medium heat. Add the onion and sauté until translucent, about 3 minutes.

Step 5

Add the ground chicken, five-spice powder, 1 teaspoon honey and salt. Cook, stirring occasionally, until the chicken is browned, about 4 minutes. Add the salsa and bring to a light simmer.

Step 6

Reduce the heat to medium-low. Add the tortillas, cover, and continue to simmer until they soften, 13 to 15 minutes.

Step 7

Poach the Eggs: Fill a saucepan halfway with water and bring to a bare simmer. Reduce the heat to low, crack each egg into individual ramekins or small bowls, and gently pour into the water one at a time. Using a slotted spoon, gently swirl the simmering water around each egg until the whites solidify and the yolks are still soft, about 4 minutes. Using the slotted spoon, gently remove the eggs from the water and drain on paper towels.

Step 8

Divide the chilaquiles into 4 servings and top each with an egg; garnish with cilantro, jalapeño (if using), cheese, radishes and lime. Strain the honey and drizzle on top.