Combine the honey, hot sauce and chilli flakes in a bowl and warm in the microwave (20 seconds or so). Stir then leave to cool.

Horizontally slice the chicken breasts right through the centre to create 4 even-sized breasts. In a small pot or bowl combine the paprika, salt, onion powder, garlic powder, oregano, cayenne and black pepper.

Line up 3 large shallow dishes and place a large tray at the end. The first bowl is flour + half of the seasoning mix, the second is beaten egg and the 3rd is the Panko with the rest of the seasoning.

One by one take the chicken and dredge through the flour, into the egg, then the breadcrumbs and finish by placing on the tray.

Add enough oil to coat the base of a large pan and place it over medium-high heat. Once the oil is hot enough that a breadcrumb rapidly sizzles, carefully place in the chicken. Fry for 3-4 minutes on each side or until deep golden and crispy on the outside and white/piping hot through the centre.

Add the crumbled feta, covering as much of the chicken as possible, then place under the grill on high until it starts turning golden.

Serve with your preferred amount of hot honey drizzled over and enjoy.