In a small saucepan, combine the honey, hot sauce, and chili flakes. Warm gently over low heat for about 2-3 minutes, stirring occasionally, then remove from heat and let it cool slightly.

Carefully slice each chicken breast in half horizontally to create four even pieces.

In a small mixing bowl, whisk together the paprika, salt, onion powder, garlic powder, oregano, cayenne, and black pepper.

Arrange three shallow dishes: one with flour mixed with half of the spice blend, a second with the beaten eggs, and a third with Panko mixed with the remaining seasonings.

Dredge each chicken piece in the flour, dip it into the beaten eggs, then press it into the Panko mixture.

Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the coated chicken for 3-4 minutes on each side until golden brown.

Transfer the chicken to a wire rack to allow excess oil to drain.

Top each chicken piece with crumbled feta cheese and place them under the grill on high for 2-3 minutes until the cheese is warm and slightly soft.

Drizzle the warm hot honey generously over the chicken right before serving.