1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine the flour, garlic powder, paprika, salt, and pepper.
3. In a separate bowl, whisk the eggs until smooth.
4. Place the panko breadcrumbs in a third dish.
5. Dredge each chicken breast in the flour mixture, shaking off any excess.
6. Dip the chicken into the beaten eggs, ensuring it’s fully coated.
7. Press the chicken into the panko breadcrumbs, covering both sides well.
8. Arrange the breaded chicken on the prepared baking sheet and drizzle with olive oil or melted butter.
9. Bake for 20-25 minutes, or until the chicken is golden brown and cooked through.
10. While the chicken bakes, whisk together the honey, Dijon mustard, mayonnaise, and apple cider vinegar to create the sauce.
11. Once the chicken is done, let it rest for a few minutes before drizzling with the honey mustard sauce.

Remember, as my abuela taught me, cooking is about following your senses. If the chicken looks and smells irresistible, you’re on the right track!