Preheat the oven to 400 degrees Fahrenheit. In a pie plate or shallow dish, combine the panko, Parmesan, 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper, smoked paprika, 1/4 teaspoon cayenne, and 1/4 teaspoon onion powder. In a separate shallow bowl, whisk the eggs with the hot sauce.

Slice each chicken breast in half horizontally to create 4 thin cutlets. Place one cutlet at a time in a zip-top bag and pound with a rolling pin or meat mallet to an even 1/4-inch thickness.

Season the chicken with the remaining 3/4 teaspoon salt. Bread each piece by dipping in the egg mixture, letting excess drip off, then pressing firmly into the panko mixture until fully coated. Arrange on a rimmed baking sheet.

Bake the chicken for 30 minutes, flipping halfway through, until golden brown and cooked through.

While the chicken bakes, prepare the sauce. In a small skillet over medium heat, combine the honey, butter, garlic, 1 teaspoon cayenne, 1/2 teaspoon onion powder, and a pinch of salt. Stir occasionally until simmering, then cook for 2 minutes until fragrant and bubbling. Remove from heat.

When the chicken is done, dip each piece into the hot honey sauce, coating both sides. Place on a serving plate. Spoon any remaining sauce over the top. Garnish with fresh thyme and flaky salt, if desired.