Preheat the oven to 425 degrees Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray and set aside.
Pound the chicken with a meat tenderizer until it is about ¼ to ½ inch in thickness. Season the chicken well on both sides with salt and pepper.
In a small bowl, lightly beat the eggs. In a large bowl, combine the pistachios, breadcrumbs, garlic powder and parmesan cheese. Dip each piece of chicken in the beaten egg and then dredge it through the bread crumbs, pressing lightly to adhere.
Place the chicken pieces on the wire rack. Spray each with a mist of olive oil/grapeseed oil/coconut oil (a high-heat oil is best!). Bake the chicken for 10 to 12 minutes, remove it from the oven, gently flip each piece and mist with spray, then bake for 10 to 12 minutes more.
Let the chicken rest for 5 to 10 minutes before slicing.
Note: The key to crunchy chicken fingers and keeping the breading on the chicken is the wire rack AND the misting spray!
While the chicken bakes, make the zucchini ribbon salad! Use a vegetable peeler to slice ribbons from a zucchini lengthwise. Place them in a bowl.
Whisk together the lemon juice, garlic, parmesan and olive oil with a big pinch of salt and pepper. Drizzle it over the zucchini ribbons and toss. Top with shaved parmesan. Serve with the crispy pistachio chicken!