1. Pat dry boneless skinless chicken breasts with a paper towel. Place each chicken breast on a cutting board and slice into three even pieces. First, cut each breast vertically to separate the thicker part from the thinner part. Then, cut the thicker part horizontally to create two thin cutlets. This way, you end up with three cutlets of even thickness from each chicken breast. For large chicken breasts, you may need to make additional cuts.
2. Lightly pound the chicken pieces between two pieces of plastic wrap with a meat mallet to ensure even thickness. Season thin chicken cutlets with garlic powder, onion powder, salt, and ground black pepper.

3. Make the marinade. In a bowl, whisk together eggs, mayo, Dijon mustard, and tapioca starch until well combined.

4. Place the chicken pieces in the marinade, ensuring they are well coated. Marinate for at least 30 minutes in the refrigerator.

5. Heat avocado oil in a large skillet over medium-high heat. Once the skillet is hot, add the marinated chicken pieces, shaking off excess marinade.
6. Cook the chicken in a single layer over medium heat, for about 4-5 minutes on the first side.

Flip and cook for another 4-5 minutes on the second side, or until golden brown and cooked through (the internal temperature should reach 165°F or 74°C).

Remove from heat and serve hot.