For the citrus slaw, whisk together lemon juice, honey and olive oil in a shallow serving bowl. Season with salt and pepper to taste. To the serving bowl, add cabbage, fennel, radishes, onion and citrus surpremes. Toss to coat with dressing and season to taste.
Preheat oven to 350°F.
Combine mustard, EVOO, garlic and herbs.
Season chicken with salt and pepper on both sides. Slather the chicken with Dijon mixture.
Combine breadcrumbs and panko with cheese, red pepper, paprika, nutmeg and melted butter.
Coat the chicken pieces liberally with the breadcrumbs, pressing them on to adhere. Arrange chicken on a wire rack set into a rimmed baking sheet. Bake about 2 hours until deeply crispy, golden and cooked through.
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