Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.

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

In another shallow bowl, beat the eggs.

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

Dredge each chicken breast in the flour mixture, shaking off excess. Dip into the beaten eggs, then coat with the panko mixture, pressing firmly so the crumbs adhere.

Place the coated chicken on a greased wire rack set over a rimmed baking sheet, spacing them about 1 1/2 inches apart. Refrigerate for 30 minutes to help the breading set.

Preheat the oven to 400°F. Remove the chicken from the fridge and spray both sides with cooking spray. Bake for 15 to 20 minutes, until the coating is golden and the chicken is cooked through (internal temp 165°F).

While the chicken bakes, whisk together the melted butter, honey, smoked paprika, cayenne pepper, and salt in a small bowl.

Once the chicken is done, remove it from the oven. Brush the hot honey butter generously over each piece until fully coated.

Spread ranch dressing on the cut sides of each bun. Place a piece of the coated chicken on the bottom half, then top with a handful of shredded lettuce. Cover with the top bun and serve immediately.