Combine honey, hot sauce, and chilli flakes in a microwave-safe bowl and warm for about 20 seconds. Stir well and let cool. Alternatively, heat on the stove until simmering, then remove to cool. Adjust spice level by varying chilli flakes and hot sauce amounts.

Horizontally slice each chicken breast through the center to create four even-sized pieces. In a small bowl, mix paprika, salt, onion powder, garlic powder, dried oregano, cayenne pepper, and black pepper to create the seasoning mix.

Set up three shallow dishes for coating: first with flour combined with half the seasoning, second with beaten eggs, and third with panko breadcrumbs mixed with the remaining seasoning. Dredge each chicken piece through flour, then egg, then breadcrumbs, ensuring thorough coating at each stage. Place coated chicken on a tray.

Heat enough vegetable oil in a large pan over medium-high heat to coat the base sufficiently. When the oil is hot and a breadcrumb sizzles immediately, fry chicken pieces in batches if necessary. Cook each side for 3-4 minutes until golden brown, crispy, and cooked through (white and piping hot inside). Transfer to a wire rack over the tray to drain excess oil.

Generously cover each fried chicken piece with crumbled feta cheese. Place under a preheated high grill until the feta starts turning golden and becomes buttery soft with a slight crisp on top.

Drizzle the warm hot honey sauce over the feta-topped chicken to taste. Serve immediately and store any leftover honey refrigerated in a tightly sealed container.