Cut the chicken into 6 (4-ounce) cutlets and place them in a shallow dish.
Pour the buttermilk over the chicken pieces, refrigerate and let them soak for at least 1 hour.
Preheat oven to 350 degrees.
Break the waffles into small pieces and pulse in a food processor until they resemble coarse crumbs.
Evenly spread the crumbs on a baking sheet and bake for 4 minutes. Set aside to cool.
Remove the chicken from the buttermilk, place on a paper towel-lined plate and pat the chicken with another towel to dry the surface of each piece. Discard leftover buttermilk.
Season both sides of the chicken with ¼ teaspoon (total) salt and pepper.
Put the egg and tabasco (if using), in a shallow dish or bowl. Combine the waffle crumbs, thyme, 1/4 teaspoon salt and pepper in another dish.
Working with 1 piece at a time, dip chicken in egg, then crumb mixture.
Transfer cutlet to a parchment lined baking sheet.
Lightly spray each piece with cooking spray.
Bake for 20 minutes, or until the chicken reaches an internal temperature of 160 degrees.
Let chicken rest for 5 minutes.
Meanwhile, heat small non-stick skillet over medium heat.
Add the olive oil and garlic and sauté the garlic until fragrant, about 1 minute.
Add the chicken broth, syrup, vinegar, red pepper flakes and thyme.
Bring the sauce to slow boil and allow it to reduce by half.
To serve, top each chicken piece with ½ tablespoon of sauce.