Place boneless, skinless chicken breasts in a resealable plastic bag.
Whisk together buttermilk, garlic cloves, honey, salt and black pepper in a large bowl.
Pour the marinade over the chicken and place in the fridge for a few hours up to overnight.
Preheat oven to 400ºF.
Combine panko bread crumbs, grated parmesan cheese, garlic powder, Italian seasoning, paprika, salt, and pepper in a shallow bowl or plate.
Remove the chicken pieces from the marinade and drain excess.
Coat chicken in the panko mixture on both sides.
Place a wire rack on top of a baking tray. Place coated chicken on the wire rack. Lightly spray with cooking spray.
Bake for 20 to 25 minutes, until the juices run clear and reaches an internal temperature of 165ºF on an instant-read thermometer. Garnish with parsley.
