Slice breasts thin so they cook evenly. Pat dry.
Season both sides with salt, pepper, garlic powder, paprika, oregano.
Mix panko + parmesan + herbs + olive oil.
Press each cutlet firmly into the crust mixture so it sticks WELL.
Place on a lined baking sheet or rack.
Bake at 425°F for 18–22 minutes until golden and crispy.
Optional: broil 1–2 minutes at the end for extra crunch.
Mix feta + Greek yogurt + lemon juice + zest + hot honey.
Spoon the feta mixture right over the hot crispy chicken.
Let it melt slightly into the crust.
