Prepare the Chicken Dredge: In a shallow bowl or plate, combine the plain flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well. In a separate shallow bowl, lightly beat the two eggs. Pat your chicken chunks dry with a paper towel – this is crucial for getting the coating to stick.

Coat the Chicken: Working with a few pieces at a time, dip each chicken chunk into the beaten egg, allowing any excess to drip off. Then, transfer it to the flour mixture and toss to coat completely, pressing gently to make sure it adheres. Set the coated chicken pieces on a clean plate.

Fry the Chicken: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering (a small drop of flour should sizzle instantly), carefully add the chicken pieces in a single layer. Be sure not to overcrowd the pan; fry in two batches if necessary.

Cook Until Golden: Fry the chicken for about 4-6 minutes on each side, until it's a deep golden brown and cooked through. What works best for me is using tongs to turn the pieces for even browning. The internal temperature should reach 74°C (165°F). Once cooked, transfer the crispy chicken to a wire rack to drain.

Make the Hot Honey Sauce: Carefully wipe out any excess crumbs from the pan, leaving about a tablespoon of oil. Reduce the heat to low-medium. Add the butter and minced garlic, and cook for about 30 seconds until fragrant, but not browned.

Simmer the Sauce: Pour in the honey and apple cider vinegar, then sprinkle in the red chilli flakes. Stir everything together and let it gently simmer for 1-2 minutes until the sauce has thickened slightly and is glossy. Be sure to watch it closely, as honey can burn.

Combine and Serve: Return the crispy chicken to the pan with the sauce. Gently toss everything for about 30 seconds until every piece is coated in the glorious hot honey glaze. Transfer the chicken to a serving platter.

Finish with Feta and Parsley: Immediately crumble the feta cheese over the hot chicken so it begins to soften slightly. Garnish with a generous sprinkle of fresh, chopped parsley and serve straight away.