In a bowl, combine the ground chicken with kosher salt, garlic powder, and onion powder. Mix gently until just combined, then let it rest for a few minutes.

Lay a large sheet of parchment paper on a work surface and sprinkle generously with flour. Place the meat mixture on top and press it into a very thin, large oval, about 1/4-inch thick, aiming to nearly fill a standard sheet pan. Lightly dust the top with more flour.

Brush the top surface of the meat with a thin layer of egg wash. Evenly sprinkle panko breadcrumbs over the egg wash, pressing gently so they adhere. Spray the breadcrumbs generously with avocado oil until they are fully saturated and glistening.

Place another sheet of parchment on top of the cutlet and carefully flip it over. Peel off the top parchment to reveal the uncoated side. Brush with remaining egg wash, then coat with panko, pressing gently. Spray again with avocado oil until the breadcrumbs are fully hydrated.

Lightly spray a large sheet pan with avocado oil. Carefully transfer the cutlet from the parchment to the prepared pan. Bake in a preheated 450°F convection oven (or air fryer) for 15 minutes, until the crust is set and golden.

Switch the oven to broil and cook for 4–5 minutes, watching closely, until the cutlet is deeply golden brown and shatteringly crispy.

Remove from the oven and immediately sprinkle with flaky sea salt. Let rest for 1–2 minutes, then slice and serve.