Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top; spray the rack lightly with cooking spray. If using breasts, slice or pound to even thickness and pat dry. Season lightly with salt and pepper.

In a shallow bowl, mix flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, and pepper. In another bowl, whisk eggs with milk. In a third bowl, combine panko and melted butter or oil if using.

Dredge each piece in the flour mix, shake off excess, dip in egg, and press into panko. For extra crunch, repeat the egg + panko step for a double coat. Place coated chicken on the wire rack.

Bake 18–25 minutes (depending on thickness) until crust is golden and internal temperature reaches 165°F (74°C).

While the chicken bakes, combine honey, hot sauce, vinegar, and butter in a small saucepan over low heat. Warm until butter melts and the mixture is pourable. Adjust seasoning and heat to taste.

Brush baked chicken generously with hot honey, then broil 1–2 minutes until glaze bubbles and deepens in color. Watch closely to avoid burning.

Remove from oven, sprinkle with flaky sea salt and chopped parsley, and serve with lemon wedges.