Prep the chicken. Pat the chicken dry with paper towels. Cut into even, bite-sized pieces so they cook at the same rate.

Set up the breading station. In one shallow bowl, add flour. In a second bowl, beat eggs. In a third, stir together breadcrumbs, Parmesan, garlic powder, onion powder, salt, and pepper.

Coat the chicken. Dredge each piece in flour, shaking off excess. Dip in egg, then press into the breadcrumb mixture until fully coated.

Choose your cooking method. Oven-baked: Preheat to 425°F (220°C). Line a baking sheet with parchment and lightly spray with cooking spray. Arrange chicken bites with space between them, drizzle or mist lightly with olive oil, and bake 12–15 minutes, flipping once, until golden and cooked through (165°F internal).

Air fryer: Preheat to 400°F (200°C). Spray basket lightly. Arrange bites in a single layer and air fry 8–10 minutes, shaking once, until crisp and cooked through.

Pan-fried: Heat a thin layer of olive oil over medium heat. Cook bites in batches 3–4 minutes per side until golden and 165°F inside. Drain on a rack or paper towels.

Top with sauce and cheese. Warm the marinara in a small saucepan. Spoon a little onto each bite, then sprinkle with mozzarella. For oven or air fryer, return bites for 2–3 minutes to melt. For pan-fried, place under a broiler briefly or cover the pan to melt.

Finish and serve. Garnish with chopped basil or parsley. Taste and add a pinch of salt if needed. Serve hot with extra marinara on the side.