Place chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound to an even 1/2-inch thickness. Pat dry with paper towels. Season both sides with 1 teaspoon kosher salt and let rest for 15 minutes at room temperature.

Set oven to 425°F (220°C) with convection fan if available. Position rack in middle position. Place wire rack inside rimmed baking sheet and lightly coat with cooking spray.

Prepare three shallow dishes: Dish 1: Combine flour, garlic powder, onion powder, remaining salt, and pepper. Dish 2: Whisk eggs with water until smooth. Dish 3: Mix panko breadcrumbs, Parmesan cheese, paprika, oregano, and thyme.

Working with one piece at a time, dredge chicken in flour mixture, shaking off excess. Dip into egg mixture, allowing excess to drip off. Press firmly into panko mixture, ensuring complete coverage and pressing breadcrumbs to adhere.

Heat olive oil in large skillet over medium-high heat until shimmering. Place breaded chicken in skillet and sear for 2 minutes per side until golden brown. Do not cook through.

Transfer seared chicken to prepared wire rack. Bake for 15-18 minutes, or until internal temperature reaches 165°F (74°C) and breading is deep golden brown and crisp.

Let chicken rest on wire rack for 5 minutes before serving to redistribute juices and allow breading to set.