Preheat oven to 425 F. Line a cookie sheet with aluminum foil and generously spray with vegetable oil spray.
Set up your dredging stations. Combine flour, salt & pepper in one shallow dish. In another shallow dish, combine eggs, dijon mustard and garlic powder. Whisk to combine. In a third shallow dish, combine panko bread crumbs, cayenne pepper and paprika.
To bread the chicken, place the chicken in the flour mixture and coat.
Shake the excess flour off of the chicken and dip them in the egg mixture. Turn the chicken a few times in the egg mixture to ensure that all "dry spots" are coated with the egg mixture
Place the egg-coated chicken in the panko bread crumbs mixture and turn to coat. You may need to use a spoon or your hands to press the crumbs in to the chicken and get them completely coated.
Place breaded chicken on the foil-lined cookie sheet.
Once all the chicken has been breaded, spray the tops of the chicken with vegetable spray.
Place the tray in the preheated 425 oven and bake for about 15-17 minutes or until chicken is done and nicely browned.