Start by halving larger chicken breasts to ensure even cooking and tenderness. Season the chicken pieces with adobo seasoning and chili powder, coating them thoroughly for a flavor boost. Allow them to marinate for about 10 minutes while you gather your breading ingredients.

Set up your breading stations by placing three shallow bowls side by side. Fill one with all-purpose flour, the second with a mixture of beaten eggs, hot sauce, and buttermilk, and the third with panko breadcrumbs mixed with garlic powder, onion powder, smoked paprika, and Italian seasoning.

Begin coating your marinated chicken pieces by dredging each one in flour; shake off the excess. Next, dip the floured chicken into the egg mixture, ensuring it's fully coated, then roll it in the seasoned panko breadcrumbs. Repeat for all chicken pieces.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the coated chicken pieces on the prepared sheet, ensuring they have space between them. Bake for 20 minutes, or until golden brown and crispy.

While the chicken is baking, prepare the hot honey sauce by combining honey, cayenne pepper, chili powder, and hot sauce in a small saucepan. Heat over low heat until blended and warm.

Once the chicken is baked, remove it from the oven and brush on the warm hot honey sauce generously. Serve immediately, optionally garnished with parsley.