Prepare the Chicken:

1. Set up breading station: In one shallow bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, beat the eggs. In a third bowl, place the panko breadcrumbs.
2. Bread the chicken: Coat each chicken breast first in the flour mixture, then dip in the beaten eggs, and finally coat with breadcrumbs. Press the breadcrumbs gently onto the chicken to ensure an even coating.
3. Fry the chicken: Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts and cook for 4-6 minutes per side, or until golden brown and crispy, and the internal temperature reaches 165°F. Remove from the skillet and let rest for a few minutes before slicing into strips.

Make the Slaw:

4. Prepare the vegetables: In a large mixing bowl, combine the shredded cabbage, shredded carrots, red onion, and fresh parsley. Toss to mix.
5. Dress the slaw: Add the Caesar dressing to the vegetable mixture and toss to coat evenly. Season with salt and pepper to taste.
6. Add parmesan: Sprinkle the grated parmesan cheese over the slaw and give it a final toss to combine all the ingredients.

Assemble the Dish:

7. Assemble the slaw: Plate a generous serving of the Caesar slaw on each dish.
8. Top with crispy chicken: Arrange the sliced crispy chicken strips on top of the slaw, and sprinkle with additional parmesan or parsley if desired.
9. Serve immediately: Serve while the chicken is crispy and the slaw is fresh, and enjoy!