1-First, combine the 1/3 cup honey, 1 1/2 teaspoons hot sauce, and 3/4 teaspoon chili flakes in a small pot. Gently warm the mixture over low heat until it’s well blended, then let it cool to thicken up a bit this creates that signature hot honey sauce you’ll drizzle later.

2-Next, slice the 2 chicken breasts (250g each) horizontally to make them thinner and easier to cook evenly.

3-Now, mix 2 teaspoons paprika, 1 teaspoon salt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper in a bowl for your seasoning blend. Rub this mix all over the chicken pieces to add depth and spice. Then, coat each piece: first in 35g plain flour, then dip into the 2 beaten eggs, and finally cover with 65g panko breadcrumbs for that crispy outer layer.

4-Heat vegetable oil in a pan over medium-high heat and fry the chicken until it’s golden and cooked through, which should take about 5-7 minutes per side. Once done, place 200g crumbled feta on top and pop it under the grill until the cheese turns golden and bubbly.

5-Drizzle the cooled hot honey sauce over the chicken before serving, and you’re set for a dish that’s ready in just 35 minutes. If you prefer a less crispy version, try baking the chicken instead it’ll still turn out tender and full of flavor. Remember, tips like adjusting the spiciness with more or less chili flakes can make this recipe your own.