Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper. Place a wire cooling rack on top of the baking sheet and lightly mist with olive oil spray.

In a shallow skillet over medium heat, lightly toast the panko breadcrumbs with 1 tablespoon of olive oil for 3-4 minutes until pale golden. Transfer to a shallow bowl and stir in Parmesan, garlic powder, smoked paprika, onion powder, oregano, salt, and black pepper.

Place beaten eggs in a second shallow dish. Pat chicken pieces dry with paper towels, then dip each piece into the egg mixture, allowing excess to drip off, before dredging thoroughly in the seasoned panko blend, pressing gently so crumbs adhere evenly.

Arrange nuggets across the prepared wire rack leaving space between pieces for heat circulation. Lightly mist the tops with cooking spray.

Bake for 15 to 18 minutes until golden brown, crispy, and the internal temperature reaches 165°F (74°C). Rest for 3 minutes before serving warm with your favorite dipping sauces.