In a bowl, combine all Chicken ingredients (flour, garlic powder, Italian seasoning, smoked paprika, sea salt, pepper).
In a separate bowl, beat the eggs.
In another bowl, combine Panko bread crumbs and Parmigiano-Reggiano cheese.
Dip each chicken piece in the flour mixture, then the beaten eggs, and finally the Panko mixture, ensuring it's fully coated.
Heat grapeseed oil in a large, heavy-bottomed skillet over medium-high heat.
Fry the chicken pieces in batches for 3-4 minutes per side, or until golden brown and cooked through. Maintain oil temperature between 350-375°F.
Remove chicken and place on a wire rack to drain excess oil.
For the Sauce, heat olive oil in a saucepan over medium heat. Add garlic and cook until fragrant (about 30 seconds).
Add crushed tomatoes, oregano, red pepper flakes, tomato paste, sea salt, and pepper. Bring to a simmer and cook for 20-25 minutes, stirring occasionally.
Place fried chicken in a baking dish. Top with Sauce, mozzarella pearls, and Parmigiano-Reggiano cheese.
Bake at 375°F (190°C) for 8-10 minutes, or until cheese is melted and bubbly.
