Start by patting the chicken dry with paper towels and season generously with salt and pepper on both sides.

Set up your dredging station: Place the flour in one bowl, beat the eggs in another, and in a third bowl, combine panko breadcrumbs, crumbled feta, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper.

Coat each chicken breast first in flour, then dip into the beaten eggs, and finally press it into the panko mixture until well-coated.

Heat vegetable oil in a large skillet over medium-high heat until it shimmers. Carefully place the chicken into the hot oil and fry for about 4-5 minutes per side, or until golden and internal temperature reaches 165°F.

While the chicken cooks, mix honey, hot sauce, and lemon juice in a small saucepan and warm over low heat until blended.

Once the chicken is cooked, transfer it to a paper towel-lined plate to drain excess oil. Generously drizzle the hot honey glaze over the chicken, and garnish with fresh parsley before serving.