Preheat oven to 425°F (218°C). Set a wire rack on a rimmed baking sheet. (assumption temp)
In a bowl, mix panko, cumin, paprika, garlic powder, onion powder, oregano, cayenne (optional), and 1 tsp salt.
Spread the seasoned panko on the baking sheet (no rack) and toast 5–8 minutes, stirring once, until lightly golden. Transfer to a shallow dish to cool slightly.
In a bowl, whisk eggs, 1 tsp salt, flour, and mayonnaise until smooth.
Cut chicken tenderloins lengthways into 16 strips.
Dip each strip in the batter, let excess drip off, then press into toasted panko until fully coated.
Place coated strips on the wire rack. Bake 15–18 minutes, flipping halfway, until cooked through and the thickest piece reaches 165°F (74°C).
Serve warm with lemon. Add tortillas and avocado if making tacos.
