Place chicken cutlets in a large bowl. Season with garlic, paprika, pepper, thyme, cilantro, and cloves. Mix in buttermilk. Marinate in the refrigerator for at least 12 hours.

Preheat the oven to 375 degrees F (190 degrees C). Grease a large baking sheet.

Mix flour, onion powder, and soul food seasoning together in a bowl. Beat eggs together in another bowl. Pulse pretzels in a food processor until finely crushed. Pour into a shallow bowl.

Lift chicken cutlets out of the marinade, letting excess drip back into the bowl. Dip chicken cutlets in flour, then in eggs and crushed pretzels. Transfer to the prepared baking sheet. Discard marinade.

Bake in the preheated oven until chicken is no longer pink in the center, about 40 minutes.