Preheat oven to 400°F.

In a shallow dish, combine breadcrumbs, Parmesan, 1/4 teaspoon salt, 1/4 teaspoon pepper, paprika, 1/4 teaspoon cayenne, and onion powder.

In another shallow bowl, whisk the eggs with the hot sauce.

Slice each chicken breast in half horizontally to make four thin cutlets. Place one piece at a time in a zip-top bag and pound to about 1/4-inch thickness.

Season the chicken with the remaining 3/4 teaspoon salt.

One by one, dip each chicken piece into the egg mixture, letting excess drip off, then press into the breadcrumb mixture until evenly coated.

Place breaded chicken pieces on a rimmed baking sheet.

Bake for about 30 minutes, flipping once halfway through, until golden brown and cooked through.

While the chicken finishes baking, combine honey, butter, garlic, cayenne, onion powder, and a pinch of salt in a small skillet over medium heat. Stir occasionally until simmering. Let it bubble for 2 minutes, then remove from heat.

Dip each baked chicken piece into the hot honey sauce to coat fully. Transfer to a serving plate.

Garnish with thyme and flaky salt if using.