Place the honey, hot sauce, and chilli flakes in a small heatproof bowl. Microwave for approximately 20 seconds, stir well, and set aside to cool. Alternatively, warm the mixture in a small saucepan until it just reaches a simmer, then remove it from the heat and allow it to cool.

Slice each chicken breast horizontally through the middle to produce four evenly sized cutlets.

Combine the paprika, salt, onion powder, garlic powder, dried oregano, cayenne pepper, and black pepper in a small bowl.

Arrange three wide, shallow dishes in a row and position a large tray at the end. Add the flour and half of the spice blend to the first dish. Pour the beaten eggs into the second dish. Place the panko breadcrumbs and the remaining spice mixture in the third dish.

Working with one piece at a time, coat the chicken first in the seasoned flour, then dip it into the beaten egg. Press it firmly into the seasoned panko until every surface is generously covered. Transfer the breaded chicken to the prepared tray and repeat with the remaining pieces.

Pour enough vegetable oil into a large frying pan to cover the base, then set the pan over medium-high heat. The oil is ready when a breadcrumb dropped into it immediately sizzles.

Carefully add the chicken to the hot pan. Cook in two batches when necessary, adding more oil between batches as required. Fry each cutlet for 3–4 minutes per side, or until the coating is deeply golden and crisp and the chicken is white, piping hot, and fully cooked in the centre.

Transfer the fried chicken to a wire rack positioned over the tray.

Distribute the crumbled feta over the chicken, covering as much of each cutlet as possible. Place the chicken beneath a grill set to high and cook until the feta becomes buttery-soft and begins to develop a lightly golden, crisp surface.

Drizzle each portion with the desired amount of cooled hot honey before serving.