Preheat the air fryer to 400°F (200°C).
Place the chicken breasts between two sheets of parchment paper and gently pound with a rolling pin or meat mallet until they are an even thickness; pat dry with paper towels.
Drizzle the olive oil over both sides of the chicken and rub to coat evenly, then sprinkle lightly with salt.
In a large rimmed plate or shallow dish, combine the panko, seasoning salt, paprika, ground mustard, garlic powder, and onion powder.
Press each chicken breast into the panko mixture to coat both sides thoroughly, shaking off any excess.
Place the breaded chicken in the air fryer basket in a single layer without overlapping. Lightly spray the tops with cooking spray.
Air fry for 8 minutes, then carefully flip the chicken and cook an additional 6–8 minutes until the coating is golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
Remove from the air fryer and let rest a couple minutes before serving.
