Prep the chicken by slicing in half to form two relatively equal chicken patties. Place a well-beaten egg on a plate. Combine Panko breast crumbs, parmesan cheese, cayenne pepper, salt, and pepper on a separate plate.
Dredge a piece of chicken through the egg and then the bread crumb mixture. Make sure all surfaces of the chicken is covered with the Panko mixture. Repeat with the second piece.
Heat a sauté pan over medium heat and add butter and olive oil. Swirl the pan as the butter melts, so it combines with the oil.
Add the chicken pieces one at a time. Allow the chicken to pan-fry undisturbed for about 5 minutes. Once golden brown on the first side, carefully flip and allow the chicken to fry on the other side.
Note: cooking time will vary based on the thickness of your chicken. When I made the recipe with thin chicken breasts it took 10 minutes - 5 minutes on each side. When I used thicker chicken thighs I needed a total of 15 minutes.
Stir together the honey and sriracha sauce in a small bowl.
Once the chicken is cooking through, place each patty on a bun. Drizzle with hot honey sauce and add pickles and red onions.