Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment or foil. Put an oven safe cooling rack onto pan and spray with oil. Set aside.
In a shallow bowl mix together the dairy free yogurt and honey. In another shallow dish combine cornflakes and the basil. Working with one piece of chicken at a time, place chicken into a freezer bag, remove air and seal. Pound chicken lightly with a flat meat mallet through the plastic of the bag until it is a uniform thickness. Repeat with remaining chicken.
Season chicken with salt and pepper, dip into yogurt mixture, then into cornflake mixture pressing cornflakes into chicken as needed. Set coated chicken onto oil coated rack. Repeat until all chicken is coated.
Bake chicken for 15 to 18 minutes in a 425 degree F oven until coating is crisp and chicken is cooked through.
To freeze: Cook chicken 5 minutes less than normal and then cool. When chicken is cooled, place in freezer safe container separated by waxed paper. Remove as much air as possible, seal, label and freeze.
To serve: Place frozen chicken onto a lightly oiled baking pan. Bake at 425 degrees R for 10 to 15 minutes until heated through and coating is crisp.