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

Place chicken breasts (6 to 8 oz each) 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 and refrigerate for at least 30 minutes, preferably 2 to 4 hours for best flavor.

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, gently shake off excess, and discard the used marinade. Place chicken in a baking dish.

Spoon the feta mixture evenly over each chicken breast, creating a generous layer.

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 minutes for extra color, watching closely to prevent burning.

Let the chicken rest for 5 minutes before serving to allow juices to redistribute. Garnish with freshly chopped parsley and serve warm with lemon wedges, drizzling any remaining juices from the baking dish over the top.