Prep the chicken: Place each chicken breast between sheets of plastic wrap or parchment. Pound to an even ¼- to ½-inch thickness. Season both sides with salt, pepper, garlic powder, and paprika.

Make the filling: Heat 1 tbsp olive oil in a skillet over medium heat. Add garlic and cook for 20 seconds. Add spinach and cook just until wilted, about 1 to 2 minutes. Remove from heat and let cool slightly. Squeeze out excess moisture and chop. In a bowl, mix spinach, feta, cream cheese or ricotta, Parmesan, parsley or dill, black pepper, and chili flakes if using.

Fill and roll: Divide the filling among the chicken breasts. Spread it over each piece, leaving a small border around the edges. Roll up tightly like a roulade and secure with toothpicks if needed.

Bread the rolls: Set up 3 bowls: flour in one, beaten eggs in one, and panko mixed with Parmesan and paprika in the third. Roll each chicken piece in flour, then egg, then the breadcrumb mixture, pressing gently so it sticks.

Bake or pan-fry then bake: Oven method: Preheat oven to 400°F (200°C). Place rolls seam-side down on a lined baking tray. Brush with olive oil or melted butter. Bake for 22 to 28 minutes, until golden and cooked through to 165°F (74°C). Extra-crispy method: Sear the breaded rolls in a skillet with a little oil for 2 minutes per side until golden. Transfer to the oven and bake at 375°F (190°C) for 12 to 15 minutes until fully cooked.

Make the whipped feta: Blend feta, Greek yogurt, cream cheese, lemon juice, and olive oil until smooth. Add 1 to 2 tbsp water as needed until creamy and spreadable.

Make the hot honey: In a small saucepan or microwave-safe bowl, warm the honey. Stir in hot sauce, red pepper flakes, and vinegar or lemon juice.

Serve: Let the chicken rest for 5 minutes. Slice into thick rounds. Spoon or swipe whipped feta onto the plate, arrange chicken slices on top, and drizzle with hot honey. Finish with extra herbs if you like.