1. Mix the soy milk with vinegar and let sit for a few minutes (it curdles and takes on the texture of buttermilk). Combine this with the chicken in a bag or bowl. Marinate for 30 minutes (this makes them soft and juicy). Drain if necessary.
2. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
3. Process the cornflakes in the food processor using the metal blade until they are finely chopped. Mix in the paprika, sugar and salt. Combine the chicken cutlets with the seasoned cornflake crumbs, coating well. Spray a pan with baking spray or oil or line it with baking paper. Bake the coated chicken for 15 minutes or until it is done.
4. Combine the mustard, honey, and ginger in a bowl. Serve this sauce with the chicken pieces.
If you have honey mustard in the house, just add the ginger to it. Remember when making your own honey mustard, the proportion of mustard to honey is 2:1.