Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Set aside.
Heat a small skillet over medium to medium-high heat. Add the walnuts and stirring frequently, toast for 5 minutes or until fragrant. Remove from heat to cool.
Add the cooled walnuts to the bowl of a food processor. Pulse in 10-second intervals until the walnuts resemble crumbs. Transfer to a shallow dish.
To the walnut crumbs, add panko and ¼ teaspoon each ancho chili powder, salt, and pepper. Stir to combine.
In another shallow dish, add the flour and the remaining ¼ teaspoon each ancho chili powder, salt, and pepper. Stir to combine.
In a third shallow dish, add the egg and water. Whisk to combine.
To coat the chicken, dredge each strip of chicken in the flour, coating all sides. Next, dip the chicken in the egg wash. Then, coat the chicken with the walnut mixture. Transfer the chicken to the prepared pan. Spritz the chicken with olive oil to help crisp the coating.
Bake for 20-25 minutes until golden brown and the internal temperature reaches 165 degrees.
Meanwhile, add the honey and chipotle in adobo to a small pan and heat through.
To serve, drizzle the chicken with honey and serve the remaining honey on the side.