Pat the chicken breasts dry with paper towels, then season both sides generously with salt and pepper.

In a shallow dish, whisk together the flour, half the garlic powder, half the turmeric, half the smoked paprika, half the salt, and half the pepper.

In a second shallow bowl, beat the eggs until smooth and uniform.

In a third shallow dish, stir together the panko breadcrumbs with the remaining garlic powder, turmeric, smoked paprika, salt, and pepper.

Dredge each seasoned breast in the flour mixture and shake off the excess. Dip it into the beaten eggs, allow any extra egg to drip away, then press it firmly into the panko mixture until well coated on both sides.

Place the breaded chicken on a lightly greased wire rack set over a rimmed baking sheet, leaving about 1 1/2 inches between pieces. Refrigerate uncovered for 30 minutes.

Preheat the oven to 400°F. Take the chicken from the refrigerator, mist both sides with cooking spray, and bake for 15 to 20 minutes until the coating is golden brown and the chicken is cooked through.

In a small bowl, whisk together the melted butter, honey, smoked paprika, cayenne, and salt until smooth.

When the chicken is done baking, remove it from the oven and brush the hot honey butter over each piece, turning to coat every side evenly.

Spread ranch dressing on the cut sides of each bun. Place the glazed chicken on the bottom buns, add a mound of shredded lettuce, and close with the top buns. Serve immediately.