Prepare the Hot Honey: In a small saucepan, combine honey, your choice of hot sauce, and chili flakes over low heat. Stir until warmed through, about 2-3 minutes. Remove from heat and set aside.

Slice the Chicken: Take your skinless, boneless chicken breasts and slice them horizontally into four pieces. Set aside on a plate.

Mix the Seasoning: In a small bowl, mix together paprika, chili flakes, salt, black pepper, onion powder, garlic powder, and dried oregano. Reserve half for the breadcrumb coating.

Set Up the Breading Station: Prepare three shallow dishes with seasoned flour, beaten eggs, and Panko breadcrumbs mixed with the remaining seasoning.

Dredge the Chicken: Dredge each piece of chicken in the seasoned flour, dip into beaten eggs, and then coat with Panko breadcrumbs. Set aside on a clean plate.

Fry the Chicken: Heat about ½ inch of vegetable oil in a large skillet over medium-high heat to around 350°F (175°C). Fry the chicken pieces for 3-4 minutes on each side until golden brown and cooked through, checking for an internal temperature of 165°F (74°C).

Add the Feta Topping: Transfer cooked chicken to a wire rack over a baking sheet, sprinkle crumbled feta over each piece, and broil for 1-2 minutes until melted and slightly brown.

Drizzle with Hot Honey and Serve: Remove from oven, drizzle warm hot honey mixture over each piece, and serve immediately with a side salad or potato wedges.