In a medium bowl, whisk together honey, olive oil, red wine vinegar, minced garlic, dried oregano, red pepper flakes, salt, and pepper until well combined.

Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over, ensuring they are fully coated.

Refrigerate for at least 30 minutes, ideally 2-4 hours.

Crumble feta cheese into a bowl, add olive oil and season with salt and pepper, then mix.

Preheat oven to 400°F (200°C).

Remove chicken from the marinade, place in a greased baking dish, and top with feta mixture.

Bake for 25-30 minutes, until chicken reaches an internal temperature of 165°F.

Let rest for 5 minutes and garnish with parsley and lemon before serving.