Cut each chicken breast in half lengthwise so that you have 6 thin pieces. Gently pound each piece to an even 1/2-inch thickness (I cover with plastic wrap first to keep things tidy). Season all over with 1 teaspoon kosher salt.

Set up your dredging stations: Place the flour in a wide, shallow dish (a pie dish works well). Beat the eggs in a second shallow dish. In a third dish, combine the breadcrumbs, garlic powder, onion powder, and cayenne.

With tongs, grab one end of a piece of chicken. Dip both sides gently in the flour, then the eggs, then the breadcrumb mixture, shaking off any excess as you go. Transfer to the prepared baking sheet.

Lightly mist the top of the chicken with olive oil spray. Bake until the chicken reaches an internal temperature of 155°F on an instant-read thermometer and the crumbs are golden brown, about 12 to 14 minutes. Move the chicken to the upper third rack and switch the oven to broil. Broil until golden brown, 1 to 2 minutes—be careful, breadcrumbs burn fast!

While the chicken cooks, warm up the hot honey. Drizzle over the chicken immediately before serving.