Preheat oven to 400 degrees F and set a large wire rack over a large rimmed baking sheet. Spray with non-stick cooking spray. If you don’t have a wire rack, simply line your baking sheet with parchment paper and spray lightly with non-stick cooking spray.
Grab another large rimmed baking sheet. Add the panko breadcrumbs and regular breadcrumbs and carefully mix to combine. Spread in an even layer (tap or wiggle the baking sheet if needed to help smooth out the surface). Transfer to your preheated oven and bake for approximately 3 minutes, or until golden brown and toasted.
Remove from the oven and add the paprika, garlic powder, onion powder, dried Italian seasoning, salt, and black pepper. Mix to combine then set aside to cool.
Meanwhile, chop your boneless skinless chicken breasts into cubes approximately 1-inch thick and whisk together the eggs (with a pinch of salt and pepper) in a medium bowl.
Dip approximately half of the chicken pieces into the beaten egg mixture, then transfer the chicken pieces to the panko mixture, removing as much excess egg as possible. Gently dredge to coat so that the entire surface and sides of the chicken pieces are covered in the panko mixture.
Transfer chicken pieces to your prepared wire rack. Repeat with the remaining chicken.
Transfer chicken to the oven and bake for approximately 15 minutes, or until the center registers 165 degrees F as read with a digital meat thermometer. Remove from the oven and serve with all your favorite dips and sauces.