Preheat the oven to 425° F and line a baking sheet with parchment paper.

In a food processor combine 3 cups of cornflakes, 2 tablespoons of grated Parmesan cheese, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon of kosher salt.

Pulse until you form fine crumbs and pour into a shallow bowl.

In a separate bowl combine 1 beaten egg with 1 tablespoon of sriracha.

Dip the chicken into the egg mixture and then into the cornflakes mixture to coat.

Place on baking sheet and drizzle with olive oil.

Bake for 20-25 minutes.

In a small saucepan combine 1/2 cup of honey, 2 tablespoons of sriracha, 1 teaspoon cayenne pepper, 3/4 teaspoon chipotle chili powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon of onion powder. Whisk to combine and heat to warm up the mixture and set aside.

In a blender or small food processor combine 1/2 of an avocado, 2 tablespoons of plain Greek yogurt, 2 tablespoons of mayo, 1 tablespoon of lemon juice, 1 tablespoon fresh chopped cilantro, 1 tablespoon fresh dill chopped, 1 tablespoon chopped fresh chives, 1 garlic clove, and 3 tablespoons of buttermilk. Pulse until creamy and season with salt and pepper to taste.

If the dressing seems too thick add a little more buttermilk to thin it out.

In a medium sized bowl combine 2 small sliced salad cucumbers, 1/2 cup chopped fresh cilantro, 2 tablespoons of chopped fresh dill, 1/2 cup of crumbled feta, 1 diced avocado, 2 tablespoons of extra virgin olive oil, and 1 tablespoon of lemon juice and toss to combine. Set aside.

Drizzle the chicken with the hot honey and slice.

In a large serving bowl add 6 cups of mixed greens and top with 1 cup of sliced cherry tomatoes, 1/4 cup of thinly sliced red onion, and the feta cucumber mixture and the creamy avocado ranch.

Arrange chicken on top of salad with the dressing and enjoy!