Pour 2 inches oil into a deep skillet and preheat to 375˚F.
Pour egg, milk and water into a mixing bowl and whisk together.
Combine flour, chives, thyme, baking powder, salt, and pepper into another mixing bowl and whisk together.
Add dry mixture to wet mixture and whisk together until a thick and smooth batter forms.
Holding the hole of a funnel shut with your finger, scoop 1/3 cup of the mixture into the top of the funnel.
Holding the funnel about 2 inches over the hot oil, release your finger from the bottom hole and move the funne around so the batter creates a string of overlapping and intertwining circles.
Fry the funnel cake for about 2 to 3 minutes on each side or until each side of lightly golden brown and carefully transfer to drain on paper towels.
Repeat until all of the batter has been used.
Drizzle each funnel cake with honey and top with a generous sprinkle of cheese and chives. Finish each funnel cake with a dash of crushed sea salt flakes and serve immediately.