In a medium mixing bowl, whisk together honey, olive oil, red wine vinegar, minced garlic, dried oregano, red pepper flakes, salt, and black pepper until well combined. The mixture should look smooth and glossy. Taste and adjust seasonings as needed.

Place chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is completely coated. Seal the bag or cover tightly with plastic wrap. Refrigerate for at least 30 minutes. For deeper flavor, marinate for 2 to 4 hours, or up to 8 hours if prepping the night before.

Preheat your oven to 400°F (200°C). In a small bowl, combine the crumbled feta with about 1 tablespoon olive oil and a pinch of black pepper. Mix gently and set aside.

Remove chicken from marinade, letting excess drip off. Discard the used marinade. Arrange chicken breasts in a 9x13-inch baking dish with space between each piece.

Spoon the prepared feta mixture evenly over each chicken breast, creating a layer on top.

Bake for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F when checked with a meat thermometer in the thickest part. The feta should be golden and bubbly. Optionally, broil for the last 2 to 3 minutes for extra color, watching closely to prevent burning.

Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute. Garnish with freshly chopped parsley and serve with lemon wedges.