Place your 1 lb (450g) of chicken breasts on a cutting board and carefully slice them in half horizontally to make 4 thin cutlets. Cover them with a piece of plastic wrap. Gently pound them with a meat mallet until they are an even 1/2-inch (1.25 cm) thickness.

In a wide, shallow dish, whisk together the 1/4 cup (30g) flour, 1 tsp (5g) kosher salt, 1/2 tsp (1g) black pepper, 1 tsp (3g) garlic powder, and 1/2 tsp (1g) smoked paprika. Dredge each chicken cutlet lightly in the flour mixture. Shake off any excess so you are left with only a very thin, translucent coating.

Heat a large skillet over medium-high heat and add the 1 tbsp (15ml) olive oil and 1 tbsp (15g) butter. Listen for the butter to stop foaming. Carefully lay the chicken in the skillet. Let it cook undisturbed for 4 to 5 minutes until a golden-brown, slightly charred outer crust forms on the bottom.

Flip the chicken cutlets using tongs. Cook for an additional 3 to 4 minutes on the second side. You are looking for an internal temperature of 165°F (74°C). The crust should be undeniably crispy to the touch.

Immediately remove the skillet from the heat source. While the chicken is still crackling hot, top each breast with a generous layer of the 1/2 cup (75g) chunky white crumbled feta cheese. The residual heat from the chicken will cause the cheese to become slightly melted at the edges while keeping its chunky center.

Transfer the chicken to a rustic white ceramic plate. Heavily drizzle the 1/4 cup (60ml) glossy, translucent amber hot honey sauce over the chicken and the feta. Allow the honey to pool slightly on the plate. Immediately scatter the 1/2 tsp (1g) tiny vibrant red pepper flakes and 1 tbsp (4g) finely chopped fresh green parsley across the top.