In a shallow bowl whisk together the mayonnaise and Dijon mustard.
Add the chicken and the mayonnaise mixture to a Ziploc bag. Seal the bag and massage the chicken through the plastic, coating it in the mayonnaise mixture.
Place the chicken in the refrigerator for 30 minutes.
Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
Remove the chicken from the refrigerator
In a large, shallow bowl, mix together the Panko bread crumbs, grated parmesan cheese,sea salt, ground black pepper, smoked paprika, garlic powder, dried parsley, and dried oregano.
Dip a piece of chicken into the Panko mixture, pressing it into the mixture before flipping it and doing the same on the other side. Repeat with the rest of the chicken.
Place the breaded chicken pieces on the prepared baking sheet.
Bake for 10 minutes. Remove from the oven and flip. Bake for an additional 10 minutes until golden brown and cooked through.
Notes
Chicken is done when the internal temperature is 165 degrees.