# How to Make It:
01 - Cut chicken breasts into strips. Whisk buttermilk with garlic powder, smoked paprika, salt, and pepper in a bowl. Add chicken strips, coat thoroughly, and marinate for at least 15 minutes or overnight for enhanced flavor.
02 - Place flour in one shallow dish and panko breadcrumbs in another. Remove chicken from marinade, allowing excess to drip off. Dredge each strip in flour, shaking off excess, then press firmly into panko to coat evenly.
03 - Pour vegetable oil to a depth of 1/2 inch in a large skillet. Heat over medium-high until shimmering. Fry chicken strips in batches for 3 to 4 minutes per side until golden brown and cooked through. 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. Stir gently until warmed through and well blended. Avoid boiling. Remove from heat and set aside for serving.
05 - Combine chopped romaine lettuce, diced cucumber, halved cherry tomatoes, sliced red onion, and fresh herbs in a large mixing bowl.
06 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified and smooth.
07 - Drizzle dressing over salad greens and toss to coat evenly. Arrange on plates, top with crispy chicken strips, and generously drizzle with hot honey glaze. Sprinkle roasted seeds over the top and serve immediately.
