Place the chicken breasts on a cutting board and carefully slice them horizontally to create thinner cutlets. Pat them dry with a paper towel and season both sides generously with salt and pepper.

In a small bowl, whisk together the honey, red chili flakes, apple cider vinegar, and a pinch of salt. If you prefer a smoother sauce, warm the honey slightly in the microwave for 10 seconds to make it easier to mix.

Heat a large skillet over medium-high heat and add the olive oil and butter. Once the butter is foaming, place the chicken cutlets in the pan. Cook for about 5-6 minutes per side or until they reach an internal temperature of 165 degrees Fahrenheit.

Once the chicken is cooked through, reduce the heat to low. Pour the hot honey mixture directly over the chicken in the skillet. Use a spoon to coat each piece thoroughly. The sauce will start to bubble and thicken into a glorious glaze almost immediately.

Sprinkle the crumbled feta cheese over the top of the glazed chicken. Cover the skillet with a lid for about 2 minutes. This allows the steam to soften the feta without it completely melting away into a liquid.

Garnish with fresh parsley and an extra drizzle of honey if you are feeling extra indulgent. Serve immediately while the cheese is soft and the chicken is juicy.