Begin by preparing the chicken. Place the chicken thighs between two sheets of plastic wrap and pound them to about 1/2 inch thick using a meat mallet or rolling pin. This helps them cook evenly.

In a shallow bowl, combine the flour, garlic powder, onion powder, salt, and black pepper. In another bowl, beat the eggs. In a third bowl, place the panko breadcrumbs.

Dredge each chicken cutlet in the flour mixture, shaking off any excess. Dip it into the beaten eggs, then coat it thoroughly with the panko breadcrumbs. Set aside on a plate.

In a small saucepan, combine honey, orange juice, miso paste, soy sauce, sesame oil, rice vinegar, and red pepper flakes (if using). Heat over medium-low, stirring until the miso is dissolved and the glaze is slightly thickened, about 5 minutes. Remove from heat and set aside.

In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once the oil is hot (about 350°F), carefully add the chicken cutlets in batches, cooking for 3-4 minutes per side or until golden brown and cooked through. Use a meat thermometer to ensure they reach an internal temperature of 165°F.

Remove the cooked chicken from the skillet and place on a paper towel-lined plate to drain excess oil.

Drizzle the orange honey miso glaze over the crispy chicken cutlets before serving.