# Step-by-Step:
01 - Slice chicken breasts into strips. Combine buttermilk, garlic powder, smoked paprika, salt, and pepper in a bowl. Add chicken, toss to coat, and marinate for at least 15 minutes or up to overnight.
02 - Place flour in one shallow dish and panko in another. Remove chicken from marinade, coating each piece first in flour, shaking off excess, then in panko, pressing firmly to adhere.
03 - Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Cook chicken strips in batches for 3–4 minutes per side until golden brown and cooked through. Drain on paper towels.
04 - In a small saucepan over low heat, combine honey, hot sauce, apple cider vinegar, and red pepper flakes. Warm gently, stirring constantly, until just combined. Do not boil. Remove from heat and set aside.
05 - In a large bowl, combine chopped romaine, cucumber, cherry tomatoes, red onion, and fresh herbs. Toss gently to distribute evenly.
06 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified and smooth.
07 - Drizzle salad with dressing and toss to coat. Top with crispy chicken strips, drizzle generously with hot honey, and sprinkle with roasted seeds. Serve immediately while chicken is crisp.
