Preheat oven to 375 degrees. Grease a large baking sheet rack with olive oil and set aside.
Slice chicken breasts into handheld strips the size of large chicken tenders. (I was able to cut 12 tenders.)
In a small bowl, whisk together eggs and a pinch of salt and pepper.
In a medium bowl, combine panko breadcrumbs, chili powder, paprika, garlic powder, cayenne, oregano and salt.
To assemble, dip the chicken tenders into the egg mixture. Shake off any excess egg and toss in the panko breadcrumb mixture until fully coated. Place chicken tender on baking sheet rack and continue until all chicken tenders are fully coated.
Lightly spray the tops of all chicken tenders with olive oil and bake for 25 to 35 minutes, until chicken tenders are fullly cooked and golden brown.
Remove from oven and garnish with chopped cilantro. Season with more salt and pepper, to taste.
Baking time will vary depending on the size and thickness of the chicken. I suggest using a meat thermometer or cutting a small piece off of a chicken tender to make sure it's cooked through.