Season the chicken with salt and pepper. Place the eggs in one bowl. Stir together the panko breadcrumbs, parmesan, paprika and garlic powder in a second bowl.
Dip the chicken in the eggs, rotating to evenly coat the chicken. Next, dredge chicken into the breadcrumb mixture to evenly coat, ensuring none of the chicken is exposed. Place on a wire rack and spray generously with the cooking spray.
Transfer the chicken to the air fryer until golden brown and cooked through, 4 minutes per side. Remove from the air fryer and allow to cool enough to handle. Then slice into thin strips.
While the chicken is cooking, whisk together the olive oil, lemon juice, dijon mustard, salt and pepper.
Serve the sliced chicken parmesan over greens with the vinaigrette and shaved parmesan cheese.
Substitutions: Use gluten-free breadcrumbs if you have an intolerance.