Prep the Chicken: If your chicken breasts are thick, cut them in half horizontally or pound them with a meat tenderizerto ensure even cooking and a crispy coating. Thinner chicken cooks more evenly and allows the panko coating to crisp up perfectly without overcooking the meat.

Prep the Panko Mixture (5 minutes): In a small bowl, combine 1 ½ cups panko crumbs,½ cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon salt, and ½ teaspoon black pepper.

Coat the Chicken (5 minutes): Spread thin layer of mayonnaise evenly over the top, bottom, and sides of the 4 chicken breasts. Press the seasoned panko mixture onto each piece, ensuring a thorough and even coating all around.

Cook the Chicken (20-25 minutes): Preheat the oven to 375°F. Place the coated chicken on a parchment-lined baking sheet. Bake for 20-25 minutes, or until the chicken is crispy and golden and the internal temperature reaches 165°F.

Make the Honey Sauce (5 minutes): While the chicken cooks, combine ⅓ cup honey, 1 tablespoon Dijon mustard, and ½ teaspoon red pepper flakes . Whisk until fully incorporated.

Assemble and Serve (5 minutes): Drizzle the honey sauce over the crispy chicken. Serve immediately with your favorite sides, like roasted vegetables, a fresh salad, or mashed potatoes.