# How to Prepare:
01 - Slice chicken breasts into strips. Combine buttermilk, garlic powder, smoked paprika, salt, and pepper in a bowl. Add chicken strips, toss to coat thoroughly, and marinate for at least 15 minutes or up to overnight for maximum flavor penetration.
02 - Place flour in one shallow dish and panko breadcrumbs in another. Remove chicken from marinade, allowing excess to drip off. Dredge each strip first in flour, shaking off excess, then press firmly into panko to ensure even coating.
03 - Heat 1/2 inch vegetable oil in a large skillet over medium-high heat until shimmering. Fry chicken strips in batches for 3-4 minutes per side until golden brown and cooked through to internal temperature of 165°F. Transfer to paper towels to drain.
04 - Combine honey, hot sauce, apple cider vinegar, and red pepper flakes in a small saucepan over low heat. Warm gently, stirring constantly until just combined and smooth. Do not boil. Remove from heat and set aside for drizzling.
05 - In a large mixing bowl, combine chopped romaine lettuce, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and fresh herbs. Toss gently to distribute ingredients evenly.
06 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified. Taste and adjust seasoning as needed.
07 - Drizzle dressing over salad and toss to coat evenly. Arrange dressed salad on serving plates, top with crispy chicken strips, generously drizzle with hot honey glaze, and sprinkle with roasted mixed seeds. Serve immediately while chicken remains crisp.
