In a small bowl, combine honey, chili flakes, and hot sauce. Warm slightly on the stove or in the microwave for about 15 to 20 seconds. Let the mixture sit while you prepare the chicken to allow the flavors to intensify.

Carefully slice each chicken breast horizontally to create 4 thin, even cutlets. Mix together all the dry spices (paprika, salt, onion powder, garlic powder, oregano, black pepper, and cayenne). Divide this spice mixture in half, adding half to the flour and half to the Panko breadcrumbs.

Set up three breading stations in shallow bowls: seasoned flour, beaten eggs, and seasoned Panko. Dip each chicken cutlet into the flour first, coating both sides and shaking off excess. Then dip into the beaten eggs, letting excess drip off. Finally, press firmly into the Panko mixture, ensuring an even coating on both sides.

Heat 6 to 8 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, fry each cutlet for 3 to 4 minutes per side until deep golden brown and the internal temperature reaches 165 degrees F. Transfer to a wire rack set over a baking sheet to drain.

Preheat your broiler to high. Arrange the cooked chicken cutlets on a baking sheet and top each generously with crumbled feta cheese. Broil for 1 to 2 minutes, watching carefully, until the feta softens and develops light golden spots.

Remove from the oven and immediately drizzle the spicy honey mixture generously over each piece of chicken. Serve hot while the coating is at its crispiest.