Pre-heat the oven to 425. Line a baking sheet with parchment paper and set aside.
Place the chicken breasts on a cutting board and cover with parchment paper. Use a meat mallet to pound the chicken breasts to an even thickness of about ½” thick. Pat the breasts dry with a paper towel and sprinkle with a little bit of salt and pepper.
In a bowl, combine the Greek yogurt with 1 tablespoon of onion powder, the ¼ cup of chives, ¼ teaspoon of salt and 1/8 teaspoon of pepper. Stir together until well combined. Place the chicken breasts in a shallow dish and coat on all sides with the yogurt mixture. Cover and place in the refrigerator to marinate for up to 8 hours (I’d let it sit for at least an hour or two…it helps the flavors to meld and the chicken breasts to stay juicy).
In a shallow dish, add the panko breadcrumbs and the remaining 1½ teaspoons onion powder, ¼ teaspoon salt, and 1/8 teaspoon black pepper and stir to combine. One at a time, lay each onion dip-coated chicken breast in the crumb mixture and flip to coat. Press any remaining breadcrumb mixture lightly into the chicken breasts.
In a large skillet, add the oil and bring over medium-high heat. When hot, add the chicken breasts and cook for 4-5 the bottoms are golden. Flip the breasts and cook for another 3 minutes on the other side to do the same. Transfer the breasts to the prepared baking sheet.
Place in the pre-heated oven. Bake for 15-20 minutes until chicken is fully cooked through (mine was juicy and perfect at around 17 minutes). Serve each chicken breast with a lemon wedge to squeeze over the top!