# Cooking Steps:
01 - Cut chicken breasts into even strips. Whisk together buttermilk, garlic powder, smoked paprika, salt, and pepper in a bowl. Add chicken strips, ensuring thorough coating. Marinate for 15 minutes at minimum, up to overnight for maximum flavor penetration.
02 - Arrange shallow dishes: one with flour, one with panko breadcrumbs. Remove each chicken strip from marinade, dredge thoroughly in flour, shake off excess, then press firmly into panko to create an even, adherent coating.
03 - Heat 1/2 inch vegetable oil in large skillet over medium-high heat (350°F). Fry chicken strips in batches without overcrowding, 3-4 minutes per side, until deep golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain excess oil.
04 - Combine honey, hot sauce, apple cider vinegar, and red pepper flakes in small saucepan over low heat. Stir continuously until fully incorporated and warmed through. Remove from heat before boiling point. Maintain warm for serving.
05 - In large serving bowl, combine chopped romaine, diced cucumber, halved cherry tomatoes, sliced red onion, and fresh herbs. Toss gently to distribute ingredients evenly.
06 - Emulsify olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in small bowl. Whisk vigorously until fully combined and slightly thickened.
07 - Dress salad greens with vinaigrette, tossing to coat. Arrange crispy chicken strips atop salad. Drizzle generously with warm hot honey glaze. Scatter roasted seeds over entire dish. Serve immediately while chicken remains crisp.
