Season the chicken: pat the chicken pieces dry with paper towels, then toss with the salt, black pepper, garlic powder, onion powder and smoked paprika until evenly seasoned.

Set up a breading station: put the flour in one shallow bowl, the beaten eggs in a second, and mix the panko with the grated Parmesan and Italian seasoning in a third.

Bread every nugget: dredge each piece in flour (shake off excess), dip in beaten egg, then press firmly into the panko-Parmesan mixture, turning to coat all sides.

Preheat the air fryer to 400°F (200°C) for 3 minutes. Lightly spray the basket with olive oil spray and arrange the nuggets in a single layer with space between them; mist the tops lightly with oil spray.

Air fry at 400°F (200°C) for 10–12 minutes, flipping halfway through, until deeply golden and crisp and the internal temperature reaches 165°F (74°C).

Rest the nuggets for 2 minutes so the coating sets, then serve hot with your favorite dipping sauces.