Begin by slicing the boneless, skinless chicken breasts into strips, approximately 2-3 pieces per breast. This increases the surface area for marination, ensuring that your Melt In Your Mouth Chicken turns out exceptionally tender. Place the strips in a bowl, ready for the marinade.

In a separate bowl, combine the milk with your sliced chicken, covering the pieces entirely. Let the chicken marinate for at least 30 minutes, or up to overnight in the refrigerator for maximum tenderness.

While the chicken marinates, preheat your oven to 375°F.

In a mixing bowl, combine Greek yogurt, half of the grated Parmesan cheese, salt, garlic powder, onion powder, paprika, and black pepper. Stir until well mixed.

Once the chicken has marinated, remove it from the milk and arrange it in a greased baking dish. Sprinkle a little salt over the pieces.

Evenly spread the yogurt mixture over the chicken strips, ensuring each piece is fully coated.

Sprinkle the remaining Parmesan cheese over the yogurt-coated chicken and finish with a dash of paprika.

Place the baking dish in your preheated oven and bake for 40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F.

For an added touch of golden crispiness, switch to the broiler setting for an additional 2-3 minutes.

Let the Melt In Your Mouth Chicken rest for a few minutes before serving. Garnish with fresh parsley and a sprinkle of chili pepper flakes, if desired.