Make the filling. Whip the feta, cream cheese, Parmesan, garlic, egg yolk, lemon zest, pepper, nutmeg and chili flakes in a food processor until smooth and fluffy — 60 seconds. Fold in the squeezed-dry spinach by hand. Squeeze the spinach hard, in a towel, until it feels dry to the touch. Wet spinach is the single thing that makes these rolls leak and go soggy.

Butterfly and pound. Lay each breast flat, slice horizontally almost through, and open it like a book. Cover with plastic and pound to an even ¼-inch thickness. Season both sides with the salt, pepper, garlic powder and paprika.

Roll. Spread a quarter of the filling over each breast, leaving a 1-inch border. Roll up tightly from the short end. Secure with 2–3 toothpicks or tie with kitchen twine.

Set up the breading. Three shallow dishes: flour; egg wash; panko mixed with Parmesan, garlic powder and oregano. Dredge each roll in flour, then egg, then press firmly into the panko so it fully coats and sticks.

Chill. Rest the rolls on a rack in the fridge for 20–30 minutes. This sets the coating so it stays crisp instead of sliding off during baking. Don't skip it.

Bake. Heat the oven to 400°F (200°C). Set the rolls on a rack over a lined sheet pan — the rack matters, since it lets the underside crisp instead of steaming. Spray or brush generously with oil. Bake 25–30 minutes, until golden and the center reads 165°F (74°C). Broil the last 2 minutes for the deep color in the photo.

Glaze and slice. Warm the honey, hot honey and lemon juice together. Rest the rolls 5 minutes, remove the toothpicks or twine, then slice on a slight diagonal into ½-inch pinwheels. Arrange shingled on a platter, drizzle the glaze over, and scatter chives.