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Combine 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 chicken and toss to coat. Cover and refrigerate for 30 minutes to 1 hour.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a shallow bowl, mix together breadcrumbs, panko, Parmesan, garlic powder, and remaining 1 teaspoon salt and ½ teaspoon black pepper.
Thread chicken onto skewers, leaving a little space between each piece. Spray skewers lightly with olive oil cooking spray.
Dredge skewered chicken in breadcrumb mixture, pressing to adhere.
Arrange skewers on the prepared baking sheet.
Bake in the preheated oven until chicken is cooked through and breadcrumbs are golden brown, 18 to 22 minutes.
Melt butter in a small saucepan over medium heat. Remove from heat and stir in remaining 1 tablespoon lemon juice and parsley.
Drizzle lemon-parsley butter over baked chicken skewers and serve immediately.