Step 1: Season and Slow Cook the Chicken

1. Pat 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs) dry with paper towels.

2. In a small bowl, mix 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp smoked paprika (if using). Rub half of this seasoning mix over the chicken.

3. Place the seasoned chicken in the slow cooker. Add ½ cup water or chicken broth to prevent drying out.

4. Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).

   • Tip: Check at the lower end of the time range to avoid overcooking. The chicken should be juicy but not falling apart, as it will be coated and crisped later.

Step 2: Prepare the Coating Stations

1. Set up three shallow dishes for breading:

   • Dish 1: Combine 1 cup all-purpose flour with the remaining seasoning mix.

   • Dish 2: Beat 2 large eggs.

   • Dish 3: Place 1.5 cups panko breadcrumbs.

2. Remove the cooked chicken from the slow cooker and pat dry with paper towels to remove excess moisture. Let it cool slightly for easier handling.

   • Tip: If the chicken is too wet, dust lightly with flour before breading to help the coating stick.

Step 3: Bread the Chicken

1. Coat each chicken piece first in the flour mixture, shaking off excess.

2. Dip in the beaten eggs, letting excess drip off.

3. Press into the panko breadcrumbs, ensuring an even, thick coating. Gently press the crumbs to adhere.

   • Tip: For extra crunch, double-coat by repeating the egg and panko steps. Refrigerate breaded chicken for 10 minutes to set the coating if time allows.

Step 4: Crisp the Chicken

1. Option 1: Broiler (preferred for oven-like results):

   • Preheat your oven to broil (500°F/260°C). Line a baking sheet with parchment paper or a silicone mat and lightly spray with cooking spray.

   • Place the breaded chicken on the baking sheet and lightly spray or drizzle with olive oil.

   • Broil for 3-5 minutes per side, watching closely, until the coating is golden brown and crispy. Flip halfway to ensure even crisping.

2. Option 2: Skillet (for stovetop crisping):

   • Heat ¼ cup vegetable oil in a large skillet over medium-high heat.

   • Fry the breaded chicken for 2-3 minutes per side until golden and crispy. Drain on paper towels.

   • Tip: Work in batches to avoid overcrowding, and keep the cooked chicken warm in a 200°F (93°C) oven.

3. Ensure the chicken remains at 165°F (74°C) internally after crisping (it should already be cooked from the slow cooker).

Step 5: Make the Hot Honey Sauce

1. In a small saucepan over medium heat, combine ¼ cup honey, 2 tbsp hot sauce, 1 tbsp unsalted butter, ½ tsp red pepper flakes (if using), and 1 tsp apple cider vinegar or lemon juice (if using).

2. Stir occasionally until the butter melts and the sauce is smooth and glossy, about 2-3 minutes. Remove from heat.

   • Tip: Adjust the hot sauce or red pepper flakes to your preferred heat level. Taste and add more honey for sweetness or vinegar for tang.

Step 6: Glaze and Serve

1. Drizzle the hot honey sauce over the crispy chicken, or toss the chicken in the sauce for full coverage if you prefer a stickier glaze.

2. Garnish with chopped fresh parsley and a sprinkle of sesame seeds or crushed peanuts for extra crunch and flair.

3. Serve hot with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

   • Tip: Serve extra sauce on the side for dipping, and slice the chicken for easier eating or a prettier presentation.