Preheat oven to 400°F (200°C). Toss Brussels sprout leaves with 1 tablespoon olive oil and sea salt on a baking sheet. Roast for 8-10 minutes until edges are charred and crispy. Set aside.

Prepare the whipped feta by combining feta cheese, cream cheese, lemon zest, and 1 tablespoon olive oil in a food processor. Process until smooth and airy. Set aside.

Boil a large pot of salted water and cook fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

Season chicken strips with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken until golden and cooked through (165°F internal).

Lower heat to medium and add hot honey and balsamic vinegar to the skillet. Toss chicken to coat and simmer for 2 minutes until the glaze thickens and clings to the meat. Remove chicken from skillet.

In a clean saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Pour in heavy cream and nutmeg; bring to a light simmer.

Gradually whisk in Parmesan cheese until the sauce is thickened and smooth. If too thick, add reserved pasta water one tablespoon at a time.

Toss the cooked fettuccine into the Alfredo sauce until evenly coated.

Plate the pasta, top with glazed chicken, a dollop of whipped feta, and a generous handful of crispy Brussels chips. Garnish with additional hot honey if desired.