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Whisk together the flour, garlic powder, salt, pepper, and paprika on a large plate. In a shallow bowl or pie plate, beat the eggs with a tablespoon of water. Place the panko bread crumbs in a separate shallow bowl or pie plate.
Arrange the three plates in a line starting with the flour, followed by the egg, and finally the bread crumbs.
Dredge one of the chicken breasts in the flour, shaking off any excess, then dip it in the egg wash. Dredge the chicken breast in the bread crumbs, making sure to coat it completely. Shake off any excess crumbs. Place the breaded chicken breast on a plate. Repeat with the remaining chicken breasts.
Spray the basket of the air fryer with oil. Place two of the breaded chicken breasts in the basket and spray the tops with oil. Cook at 375 degrees F until the tops are browned, about 7-8 minutes.
Flip the chicken and spray the second sides with oil. Cook until the second sides are browned and crispy and the internal temperature reaches 165 degrees F, approximately another 7 minutes. Remove the first two chicken breasts from the air fryer and repeat the process with the remaining chicken breasts.
Serve chicken schnitzel hot, with plenty of lemons for spritzing.