Make the Hot Honey:
Combine honey, hot sauce, and chili flakes in a small bowl. Warm in the microwave for about 20 seconds or on the stove until simmering, then remove from heat. Set aside to cool. Adjust heat to taste with more chili flakes or hot sauce if desired.
Prepare the Chicken:
Horizontally slice the chicken breasts in half to create 4 even-sized pieces.
In a bowl, mix paprika, salt, onion powder, garlic powder, oregano, cayenne, and black pepper.
Set Up the Breading Station:
Line up 3 shallow dishes: one with flour mixed with half of the seasoning, one with beaten eggs, and the last with Panko breadcrumbs mixed with the remaining seasoning.
Dredge each chicken piece in the flour, dip in the egg, and coat thoroughly in the seasoned Panko breadcrumbs. Place the coated chicken on a tray.
Fry the Chicken:
Heat enough oil in a large skillet over medium-high heat to coat the bottom of the pan. When a breadcrumb sizzles upon contact with the oil, carefully add the chicken pieces.
Fry for 3-4 minutes on each side, or until golden and crispy, and the chicken is cooked through (internal temperature of 165°F). Fry in batches if needed. Place the fried chicken on a wire rack.
Add Feta & Broil:
Top each chicken piece with crumbled feta, covering as much as possible. Place under the broiler (grill) on high until the feta begins to turn golden and slightly crisp.
Serve:
Drizzle the crispy chicken with your desired amount of hot honey. Enjoy immediately! Store any leftover hot honey in the fridge.