Preheat your oven to 400°F (200°C). If your chicken breasts are large, halve them to create four even pieces. Season the chicken generously with adobo seasoning and chili powder, then let it marinate for at least 10 minutes.

Set up your breading station with three bowls: one for all-purpose flour seasoned with salt, one for beaten eggs, buttermilk, and hot sauce, and a third for panko breadcrumbs mixed with garlic powder, onion powder, smoked paprika, and Italian seasoning.

Dip each piece of chicken into the flour, then the egg mixture, and finally into the panko breadcrumbs, ensuring they are fully coated. Lay each breaded piece on a parchment-lined baking sheet and let them rest for a few minutes.

Place your baking sheet in the preheated oven and bake for 20 minutes, or until golden brown and crisped, reaching an internal temperature of 165°F (75°C).

In the last few minutes of baking, prepare the hot honey sauce by combining honey, cayenne pepper, additional chili powder, and more hot sauce in a small saucepan over medium-low heat. Stir until well-blended and runny, about 3-4 minutes.

Remove the chicken from the oven and brush each piece generously with the hot honey sauce. Optionally sprinkle some chopped parsley on top before serving.