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Combine the olive oil, white wine, 2 tablespoons lemon juice, lemon zest, 2 cloves minced garlic, red pepper flakes, oregano, 1 teaspoon salt, and ½ teaspoon black pepper in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for 30 minutes to 1 hour.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a shallow bowl, combine the breadcrumbs, panko, Parmesan, garlic powder, and the remaining 1 teaspoon salt and ½ teaspoon black pepper.
Thread the marinated chicken onto the skewers. Spray the skewered chicken with olive oil cooking spray and roll in the breadcrumb mixture to coat.
Arrange the skewered chicken on the prepared baking sheet.
Bake for 20 to 25 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.
In a small saucepan, melt the butter with the remaining 1 tablespoon lemon juice and 2 cloves minced garlic. Drizzle the lemon-garlic butter over the cooked chicken and sprinkle with the chopped parsley.