Prepare the Chicken Coating: In a medium-sized mixing bowl, combine the plain flour, smoked paprika, garlic powder, salt, and pepper. Add the chicken pieces and toss well until every piece is evenly coated. Shake off any excess flour.

Fry the Chicken: Heat the olive oil in a large frying pan over a medium-high heat. Once the oil is shimmering, carefully add half of the coated chicken to the pan in a single layer. I find that frying the chicken in batches is the best way to ensure every piece gets beautifully crisp.

Cook Until Golden: Fry for 3-4 minutes on each side, until the chicken is golden brown, crispy, and cooked through. The internal temperature should reach 75°C. Remove the cooked chicken from the pan with a slotted spoon and set aside on a plate. Repeat with the remaining chicken.

Start the Sauce: Reduce the heat to low-medium. In the same pan, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it burn.

Build the Sauce: Pour in the honey, lemon juice, and soy sauce, and add the red chilli flakes. Stir everything together, scraping up any tasty browned bits from the bottom of the pan.

Finish the Sauce: Let the sauce gently bubble for 1-2 minutes until it starts to thicken slightly. Add the butter and stir until it has completely melted and the sauce is glossy and smooth.

Combine and Serve: Return the crispy chicken to the pan. Gently toss everything together until all the chicken is coated in the glorious hot honey sauce. Cook for just a minute to warm the chicken through.

Add Feta and Garnish: Take the pan off the heat. Scatter the crumbled feta cheese and chopped fresh parsley over the chicken. The residual heat will soften the feta slightly. Serve immediately with fresh lemon wedges on the side for squeezing over.