Preheat your oven to 375°F (190°C). Butterfly or pound chicken to uniform thickness and sprinkle with salt and pepper.

Set up a dredging station: Combine flour, garlic powder, paprika, salt, and pepper. In another bowl, whisk eggs, and in a third, mix panko breadcrumbs with crumbled feta. Dredge chicken in flour, dip in egg, and coat with panko-feta mix.

Heat olive oil in a skillet over medium heat. Sear the breaded chicken for 2-3 minutes per side until golden brown. Transfer to a baking sheet and bake for 15-20 minutes until internal temperature reaches 165°F (74°C).

In a saucepan, warm honey, hot sauce, red pepper flakes, and apple cider vinegar over low heat until well mixed.

Drizzle hot honey sauce over chicken and garnish with extra feta or herbs. Serve with sides such as roasted vegetables or a salad.