Partially freeze the chicken breast to make slicing easier.

Slice the chicken into thin strips, about 1/4-inch thick.

In a mixing bowl, combine soy sauce, Worcestershire sauce, honey, garlic powder, black pepper, onion powder, and paprika.

Place chicken strips in a resealable plastic bag and pour the marinade over them. Ensure all pieces are well coated.

Marinate in the refrigerator for at least 4 hours, preferably overnight.

Preheat your oven to 175 degrees F (80 degrees C).

Line a baking sheet with aluminum foil and place a wire rack over the sheet.

Arrange the marinated chicken strips on the rack, ensuring they do not touch each other for proper air circulation.

Bake in the preheated oven for about 4 hours, or until the jerky is dry and leathery.

Allow the jerky to cool completely before storing in an airtight container.