Put salt, black pepper powder, sugar, dark soy sauce and honey in a bowl and mix well. Add chicken breasts and let them marinate for ½ hour. Heat 2 tbsps oil in a non stick grill pan. Heat 2 tbsps butter in a non stick pan.
Add small carrots and salt to the butter and saute till the carrots are well glazed. Add chicken breasts to the grill pan and grill.
Transfer the carrots into a bowl. Add 1 tbsp butter, ginger and spring onions to the same pan and saute for a while. Add ½ cup white wine and let it sweat for 2-3 minutes.
Turn over the chicken pieces once the underside is done and cook the other side too. Switch off the heat. Add sprouts to the spring onions and mix well.Arrange carrots on one side of a serving dish.
Remove the ginger slices from the sprout mixture and keep the sprout mixture next to the carrots. Then keep the chicken pieces on the other side. Add remaining wine to the juices remaining in the grill pan. Drizzle this mixture over the chicken pieces and serve hot.