Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. Pat the chicken breasts or thighs dry with paper towels to help the coating stick better during breading.

In one shallow dish, combine the all-purpose flour, salt, black pepper, garlic powder, onion powder, and smoked paprika (if using). In a second shallow dish, beat the eggs. In a third shallow dish, place the panko crumbs. These three stations will be used for breading the chicken.

Coat each piece of chicken first in the flour mixture from Step 2, making sure it's evenly coated, then dip into the beaten eggs, and finally press into the panko crumbs, ensuring the breadcrumbs adhere well. Place the breaded chicken onto the prepared baking sheet. Lightly spray with cooking spray or drizzle with a bit of olive oil, which helps the coating get crisp in the oven. I like to press the panko firmly onto the chicken for an even crunchier crust.

Bake the breaded chicken in the preheated oven for 25-30 minutes, or until the chicken is fully cooked through (the internal temperature should reach 165°F/74°C) and the crust is golden brown and crispy. Let the chicken rest on the pan for a couple of minutes after baking before moving it.

While the chicken is baking, prepare the hot honey sauce. In a small saucepan, combine the honey, hot sauce (adjust amount to your preferred spice level), unsalted butter, and crushed red pepper flakes (if using). Heat over medium, stirring occasionally until the butter has melted and the sauce is smooth. If you like your sauce with a bit of tang, stir in the apple cider vinegar or lemon juice at the end. I like to taste the sauce and tweak the hot sauce or vinegar to get it just right for my palate.

When the chicken is done baking, remove it from the oven. Drizzle the hot honey sauce (from Step 5) generously over the crispy chicken, or toss the chicken in the sauce for even coating. Top with freshly chopped parsley and sprinkle with sesame seeds or crushed peanuts for extra flavor and crunch. I sometimes add both garnishes for a lovely presentation and texture contrast.