Preheat oven to 450℉. Line 1 extra large sheet pan.

Stir together bulgur, cranberries, and remaining ½ teaspoon salt in a medium heatproof bowl. Pour hot broth over bulgur mixture. Let stand until liquid is absorbed, about 1 hour. Fluff with a fork. Add pistachios, walnuts, and parsley; stir to combine.

Place egg white in one bowl and breadcrumbs seasoned with salt and pepper in another. Coat each chicken piece with egg white and then crumbs and then place on baking sheet.

Roast chicken on bottom rack of oven for 20 minutes.

Meanwhile prepare sauce. In a small saucepan, combine honey, water, cornstarch, and lemon juice, bring to a low simmer, cook until sauce bubbles, remove from heat.

When chicken is starting to turn golden brown, remove from oven and brush with sauce on both sides.

Roast in oven another 20 minutes until chicken is cooked through.

Alternatively, serve sauce as a dip on the side.