In a medium bowl, whisk together honey, olive oil, red wine vinegar, minced garlic, dried oregano, red pepper flakes, salt, and pepper until fully combined. Taste and adjust seasoning as needed.

Place chicken breasts in a large resealable bag or shallow dish. Pour marinade over chicken, coat each piece well, seal, and refrigerate for at least 30 minutes. For best results, marinate 2 to 4 hours or overnight.

In a small bowl, combine crumbled feta with a drizzle of olive oil, a pinch of salt, and black pepper. Mix gently and set aside. Optional: stir in fresh dill or basil for extra flavor.

Preheat your oven to 400°F (200°C). Remove chicken from the marinade, let excess drip off, and discard the marinade. Arrange chicken evenly spaced in a baking dish.

Spoon the feta mixture generously over each chicken breast. Bake for 25 to 30 minutes, until the internal temperature reads 165°F (75°C) and the feta is golden and bubbly.

Optional: broil for the last 2 to 3 minutes for extra color on the feta. Watch closely to prevent burning. Remove from oven and rest for 5 minutes.

Garnish with fresh parsley and serve warm with lemon wedges, drizzled with pan juices.