Preheat the oven to 300°F (150°C). Line two baking sheets with foil and lightly spray with olive oil cooking spray; set aside.
In a large bowl, combine 1 cup plain Greek yogurt, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper; mix well.
Stir in the juice of 1/2 lemon, then add the chicken tenders and coat each piece thoroughly with the yogurt marinade. Refrigerate the marinated chicken while you prepare the breading.
In a shallow dish, whisk together 1 1/2 cups panko, 1/3 cup grated Parmesan, 1 1/2 teaspoons garlic powder, 1/2–3/4 teaspoon chili powder, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
Remove the chicken from the marinade and let excess drip off. Press each tender into the panko mixture to coat both sides, then place on the prepared baking sheets spaced slightly apart.
Lightly spray the coated tenders with olive oil cooking spray. Bake for about 20 minutes, until the chicken reaches 165°F (74°C) and the coating is set.
For extra-crispy topping, broil 1 minute per side, watching carefully to avoid burning.
