Add nuts to a non-stick skillet over medium/low heat and toast until fragrant (about 5 minutes). Remove from heat and transfer nuts to a cutting board to cool, then chop finely and add to a mixing bowl.
Add chopped dates to the same bowl, along with honey, adobo and lemon juice. Mix well, then set aside.
Slice feta into approximately 1/4" slices, which should yield about 12 slices. Cut each in half, which should yield about 24 squares.
Prepare dredging area - 1 bowl for cornstarch, 1 for a beaten egg, 1 for Panko. Coat each feta piece in cornstarch, then egg, then Panko (shaking off excess at each step). Set aside on a plate until ready to sear.
In the same non-stick skillet you used for the nuts, add 2-3 tablespoons of oil to the pan, over medium/high heat. Once oil is hot, add feta pieces and reduce heat to medium. You may have to do more than one batch unless your pan is quite large. Add a little more oil at the start of each batch (or during the searing process, if the bread flakes soak up too much oil and there's not enough for browning).
When the first sides are well-browned, flip - this takes about 2 minutes. Wait another minute, then check each piece and remove/place on a paper towel when each is to your desired level of golden brown. In total, less than 5 minutes in the pan should do it.
Top each feta bite with a bit of tapenade and serve immediately. Refrigerate any remaining tapenade.