Add the lemon juice, cornstarch, sugar and water to a small saucepan and bring to a boil on medium heat, cooking until thickened, about 5-6 minutes.
Whisk the eggs, salt, and pepper in a shallow bowl.
Cut the chicken breasts into 1” chunks.
Place the flour into a shallow bowl.
Mix the breadcrumbs, onion powder and garlic powder together in a shallow bowl.
Preheat the oven to 375 degrees.
Coat the chicken with the flour, then dredge in the egg mixture, then into the panko mixture and add to a large baking sheet.
Spray with vegetable oil spray for 2 seconds.
Bake for 22-25 minutes or until golden brown.
While still hot, toss with the lemon sauce and lemon zest.