Prep Oven & Wire Rack: Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil, and place an oven-safe wire cooling rack on top. Lightly mist the rack with oil spray to prevent sticking.

Set Up Breading Station: Prepare three shallow bowls. In bowl 1, combine flour, 1/2 tsp salt, and black pepper. In bowl 2, whisk eggs with 1 tbsp water. In bowl 3, mix panko breadcrumbs with garlic powder, onion powder, smoked paprika, and remaining 1/2 tsp salt.

Dredge & Coat Cutlets: Pat chicken cutlets dry with paper towels. Working one at a time, dredge each cutlet in seasoned flour (shaking off excess), dip completely into beaten egg, then press firmly into the seasoned panko until thoroughly coated on all sides.

Bake to Golden Perfection: Arrange cutlets in a single layer on the wire rack. Generously mist the tops with olive oil spray. Bake at 425°F for 15 to 18 minutes, flipping halfway through and lightly misting the other side, until golden brown, intensely crispy, and internal temperature reaches 165°F (74°C).

Simmer Hot Honey Glaze: While chicken bakes, combine honey, butter, red pepper flakes, cayenne, and apple cider vinegar in a small saucepan over medium-low heat. Bring to a gentle simmer for 3 to 4 minutes until butter melts and chili flavors infuse into the honey. Remove from heat.

Glaze & Serve: Transfer crispy baked cutlets to a serving platter. Generously drizzle with warm spicy hot honey glaze. Finish with a sprinkle of flaky sea salt and chopped fresh parsley. Serve immediately while roaring hot and crispy!