Prepare the panko mixture by combining the panko with the paprika, garlic powder, salt, and onion powder. Pour the butter over the seasoned crumbs and mix until combined. Set aside.
Season each side of the chicken with salt and pepper to taste. Then lay them flat on a large baking sheet and spread a very thin coat of mayonnaise over the top of each chicken breast.
Turn each chicken breast mayo side down into the crumb mixture to coat the top, then return it to the baking sheet. Spoon any remaining crumbs over the top of each chicken breast and pat to secure to the chicken.
Bake at 425˚F for 10 to 15 minutes, until cooked through to an internal temp of 165˚F. The time may vary based on the thickness of your chicken.
While the chicken cooks, mix the honey with the red pepper flakes. Drizzle the honey over the chicken right before serving. Enjoy!
