In a medium bowl, whisk together honey, olive oil, red wine vinegar, minced garlic, dried oregano, red pepper flakes, salt, and pepper until well combined. Taste the marinade and adjust the seasoning as needed, adding more red pepper flakes for extra heat or honey for additional sweetness if desired. Place the chicken breasts into a large resealable plastic bag or a shallow dish, then pour the marinade over the chicken, making sure each piece is thoroughly coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 30 minutes, ideally 2 to 4 hours for optimal flavor. Meanwhile, in a small bowl, mix crumbled feta cheese with a drizzle of olive oil, plus a pinch of salt and freshly ground black pepper; stir gently and set aside. Preheat the oven to 400°F (200°C). Remove the chicken from the marinade, letting any excess drip off, and discard the leftover marinade. Arrange the chicken breasts in a baking dish, then evenly spoon the feta mixture over each piece. Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the feta is golden and bubbly. For extra color, you can broil the chicken for the last 2 to 3 minutes. After baking, allow the chicken to rest for about 5 minutes. Prepare a serving platter with fresh greens or roasted vegetables and slice the lemon into wedges for serving. Garnish the chicken with freshly chopped parsley and serve warm, drizzled with any juices collected in the baking dish.