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Begin by spatchcocking and tenderizing the chicken.
Prepare a wet brine by combining baking powder, salt, sugar, garlic powder, and onion powder. Let the chicken brine for twenty-four hours.
After brining, mix the dry rub ingredients: baking powder, salt, garlic powder, onion powder, paprika, sugar, and black pepper.
Remove the chicken from the brine and pat it dry with paper towels.
Generously coat the chicken with the dry rub mixture.
Preheat your oven to 425°F and bake the chicken until the breast reaches an internal temperature of 160°F.
Once done, let the chicken rest for 10 minutes before serving.