Wrap cheddar cheese in bacon.

Add salt, pepper, and milk to eggs and beat.

Heat butter in a frypan, add the eggs from step 1 and scramble.

Add the bacon wrapped cheddar from step 1 to the center of the eggs from step and wrap egg up and over the cheddar while moving the egg sideways, and serve on a plate.

Add chicken thighs, honey, and soy sauce to a heat resistant dish and rub soy sauce and honey into chicken to allow the flavors to blend (about 10 mins), lightly cover with plastic wrap and heat in the microwave (2 minutes in a 500 W microwave -> flip over and remove plastic wrap microwave another 1 minute or until cooked through).

Spread mayonnaise on bread, place the chikcen from step 1 (with all liquid drained), corn, and cheddar cheese on the bread and toast in a toaster oven until browned (3 minutes or more in an 850 W oven).

Plate.

Heat olive oil in frypan, then place chicken seasoned with salt and pepper skin side-down in the fry pan and fry on both sides until cooked through (medium to strong heat, 8 minutes or more), then remove from frypan.

Remove any excess oil from the frypan, arrange the cheddar cheese slices, then place the chicken from step 1 skin side-down onto the cheese slices and fry (strong heat, 3 minutes or more), then transfer to a plate.

Add the ingredients marked (a) to a bowl and mix, then pour onto the chicken from step 2.

Add hot cake mix, eggs, and milk to a bowl and mix well.

Heat butter in a frypan, add the ingredients from step 1 (to make 3 approximately 8 cm diameter cakes), cook until golden on both sides (medium to weak heat for 5 minutes or more) and plate. Cook remaining batter in the same way.

Add weak (soft) flour to a heat resistant dish, add milk in small amounts while mixing, heat in a microwave (2 minutes or more in a 500 W microwave), add salt, pepper and cheddar cheese while the mixture is still hot and mix well, then pour on top of the pancakes from step 2.