In a bowl, mix honey, hot sauce, and chili flakes. Warm in the microwave for 20 seconds or simmer on the stove. Stir and let cool to infuse the flavors.

Slice chicken breasts horizontally to create four thin cutlets.

Mix paprika, salt, onion powder, garlic powder, oregano, black pepper, and cayenne in a small bowl.

Set up three shallow bowls: one with flour and half the seasoning, one with beaten eggs, and one with panko breadcrumbs and the remaining seasoning.

Dredge each chicken cutlet in flour, dip in egg, then coat in seasoned panko. Press gently to adhere and place on a tray.

Heat oil in a large skillet over medium-high. Once hot, fry chicken for 3-4 minutes per side until golden and cooked through. Work in batches if needed.

Transfer chicken to a wire rack. Top with crumbled feta and broil until slightly golden and soft.

Drizzle with hot honey before serving. Store any extra honey in the fridge.