Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and prevent sticking. If not using parchment, lightly grease the baking sheet.

Pat the chicken pieces dry with paper towels. Season them with 1/2 tsp salt and 1/4 tsp black pepper in a medium bowl. Toss to coat evenly.

In the first shallow dish, combine the all-purpose flour, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, and 1/4 tsp salt. Mix well.

In the second shallow dish, whisk the two large eggs until well combined.

In the third shallow dish, combine the panko breadcrumbs and optional Parmesan cheese. Mix well.

Working with one piece of chicken at a time, first dredge it in the flour mixture, shaking off any excess. Then dip it into the whisked egg, letting any extra drip off. Finally, roll it in the panko breadcrumb mixture, pressing gently to ensure a good coating. Place the breaded nugget on the prepared baking sheet, ensuring there's a little space between each piece. Repeat with all chicken pieces.

Lightly spray the tops of the breaded chicken nuggets with cooking spray, or drizzle with about 1 tbsp of olive oil. This helps them get extra crispy and golden brown.

Bake for 10 minutes. Then, flip each nugget and bake for another 8-10 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).

Remove from the oven and let cool for a minute or two. Serve immediately with your favorite dipping sauces like ketchup, honey mustard, or BBQ sauce.