Whisk 1 cup flour, sugar, baking powder and 1/8 teaspoon salt in medium bowl. Whisk ¾ cup sour cream, 5 tablespoons of the butter, milk and egg in a small bowl until blended. Stir the sour cream mixture into the flour mixture just until moistened. Meanwhile, heat a waffle maker until hot; lightly grease with remaining 1 tablespoon butter. Pour 1/3 cup batter per waffle; cook 3 to 4 minutes or until golden brown. Cut waffles into quarters. Heat the oven to 425 degrees. Line a baking sheet with foil; coat with cooking spray. Combine 2 tablespoons flour, garlic powder, thyme, 1/2 teaspoon salt and pepper in small bowl. Whisk 1/2 cup of the sour cream and buttermilk in a small bowl and place the cornflakes in a medium shallow bowl. Toss the chicken in the flour mixture, dip in the sour cream mixture and coat with the cornflakes; place on the baking sheet. Bake for 10 to 12 minutes or until golden brown and no longer pink in center. Meanwhile, combine the remaining 1/2 cup sour cream and 1 1/2 tablespoons maple syrup in small bowl. When ready to serve, heat the oven to 375 degrees. Line a baking sheet with foil; coat with cooking spray. Arrange the quartered waffles on the baking sheet; top with 1 teaspoon of the sour cream-maple syrup sauce. Place chicken on top. Bake for 5 to 8 minutes or until hot. Sprinkle with red pepper flakes and top as desired. *Waffles and chicken can be prepared up to 8 hours ahead; cover and refrigerate.