Prep and season the chicken: pound breasts to even thickness, pat dry. Mix salt, pepper, garlic powder, oregano, and paprika. Rub over both sides of each breast.
Make the hot honey: combine honey, hot sauce, and red pepper flakes in a small pan. Heat gently over low heat for 1 to 2 minutes, stirring until smooth. Do not boil.
Seal the chicken: heat 1 tbsp oil in a large skillet over medium-high heat. Cook chicken 5 to 6 minutes per side until golden and internal temperature reaches about 155 degrees F. Transfer to a plate.
Add the glaze: reduce heat to medium, add remaining oil if needed. Pour in hot honey and bubble for 30 seconds. Return chicken to pan, nestling into glaze.
Add cheese: sprinkle grated feta over each breast. Dot with cream cheese if using. Drizzle a little extra hot honey over the cheese if desired.
Broil: preheat broiler. Place skillet 6 inches below broiler for 2 to 3 minutes until feta is melted, bubbly, and has golden spots. Watch closely.
Finish and serve: remove from oven, squeeze lemon juice over top, scatter thyme leaves. Garnish with red pepper or cilantro. Serve with rice, roasted vegetables, or a green salad.
