In a medium bowl, combine honey, olive oil, apple cider vinegar, minced garlic, dried oregano, red pepper flakes, salt, and pepper. Whisk until well blended and smooth. Taste the marinade to ensure it meets your desired flavor balance.

Place chicken breasts 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 with plastic wrap and refrigerate for at least 30 minutes, preferably 2 to 4 hours.

In a small bowl, combine crumbled feta cheese with a drizzle of olive oil and a pinch of salt and black pepper. Mix gently until well combined but still crumbly. Set aside.

Preheat your oven to 400°F (200°C). Remove the marinated chicken from the refrigerator; discard any excess marinade. Spoon the prepared feta mixture evenly over each chicken breast.

Bake for about 25 to 30 minutes or until chicken reaches an internal temperature of 165°F (75°C) and feta is golden and bubbly. Let rest for around five minutes before serving.

Prepare your serving platter by arranging greens or roasted vegetables as a bed for your chicken. Slice lemon into wedges for serving alongside fresh parsley garnish.