Combine the flour, salt, pepper and garlic powder in a shallow dish and set aside. Place the chicken breasts, one at a time, between 2 sheets of wax paper or plastic wrap. Pound the breasts with several whacks of a meat mallet or rolling pin so they are an even 1/2-inch thick. Peel off the paper and cut the breasts in half lengthwise. Heat the oil in an extra-deep 12-inch nonstick skillet over high heat. Meanwhile, dip the chicken pieces into the flour mixture to coat on both sides, shaking off any excess. Add the pieces to the skillet and cook until lightly browned, about 2 minutes. While the chicken cooks, cut the lemon in half. Cut one half into th in slices and set aside. Squeeze the juice from the other half into a small bowl (picking out any seeds that fall in) and set aside. Turn the chicken and saute until lightly browned and cooked through, another 2 minutes. Remove the chicken to a platter. Add the butter to the skillet and reduce the heat to low. When the butter is melted, remove from the heat and stir in the lemon juice and honey. Immediately drizzle the lemon mixture over the chicken. Garnish with the reserved lemon slices and serve.