Preheat the oven to 450°F. Lightly drizzle with avocado oil.
In a large bowl, combine the ground chicken, kosher salt, garlic powder, and onion powder. Add any other seasonings you prefer if needed.
Lay out a large sheet of parchment paper and generously sprinkle it with flour.
Place the meat on top and press into a very thin, large oval—like a pounded chicken cutlet. It should be big enough to nearly fill a sheet pan.
Lightly sprinkle flour over the top surface. Brush the surface with egg wash.
Generously coat with panko breadcrumbs, pressing gently so they adhere.
Spray with avocado oil until the breadcrumbs are fully hydrated.
Place another large sheet of parchment on top and carefully flip.
Remove the top parchment so the uncoated side is facing up.
Brush with egg wash, then fully coat with panko, pressing gently.
Spray again with avocado oil until the breadcrumbs are fully hydrated.
Lightly spray or brush a large sheet pan with avocado oil. Carefully transfer the cutlet from the parchment onto the sheet pan.
Bake at 450°F in a convection oven or air fry for 15 minutes. If you don't have a convection setting, check on it at 15 minutes and let it go longer if needed!
Broil for 4–5 minutes, until deeply golden brown and crispy. Watch it closely.
Let it rest for 1–2 minutes, then slice.