Slice the chicken breast into thin strips (~1/4 inch thick) against the grain to ensure tenderness.

In a large bowl, whisk together honey, apple cider vinegar, hot sauce, soy sauce, garlic powder, onion powder, smoked paprika, black pepper, and optional cayenne.

Add the chicken strips to the marinade, toss to coat evenly, then cover and refrigerate for at least 6 hours or overnight for deeper flavor penetration.

After marinating, use paper towels to pat each strip dry — removing excess marinade helps them dehydrate more efficiently.

Place the chicken strips in a single layer on dehydrator trays with space between each piece.

Set the dehydrator to 160°F (71°C) and dry the jerky for 6–8 hours until the pieces are firm, dry, and chewy but not brittle.

Once done, let the jerky cool completely before storing it.

Transfer cooled jerky to airtight bags or containers.