In a medium bowl, combine honey, olive oil, red wine vinegar, minced garlic, dried oregano, red pepper flakes, salt, and pepper. Whisk until well blended.

Taste the marinade and adjust seasoning if necessary. Add more red pepper flakes for spice or honey for sweetness if desired.

Place chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish with plastic wrap.

Refrigerate the chicken for at least 30 minutes, preferably 2 to 4 hours for best results.

In a small bowl, combine crumbled feta cheese with a drizzle of olive oil, a pinch of salt, and black pepper. Mix gently and set aside.

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

Spoon the feta mixture evenly over each chicken breast.

Bake for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F (75°C) and feta is golden and bubbly. Optionally, broil for the last 2-3 minutes for extra color.

Once done, let the chicken rest for about 5 minutes.

Prepare your serving platter with greens or roasted vegetables. Slice lemon into wedges for serving.

Garnish with freshly chopped parsley and serve warm, drizzled with any remaining juices from the baking dish.