Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat and lightly spray with cooking spray.
In a medium bowl, combine the Greek yogurt, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well.
Add the chicken strips to the yogurt mixture and toss until all pieces are evenly coated. Let marinate for 10 minutes.
In a separate shallow dish, combine the whole wheat breadcrumbs and grated Parmesan cheese.
Remove each chicken strip from the yogurt mixture, allowing excess to drip off, then dredge in the breadcrumb mixture, pressing gently to adhere the coating.
Place the coated chicken fingers on the prepared baking sheet in a single layer.
Lightly spray the tops of the chicken fingers with cooking spray to help them crisp while baking.
Bake in the preheated oven for 18 to 20 minutes, flipping halfway through, until the chicken is cooked through and the coating is golden and crispy.
Remove from the oven and let cool for 2 minutes before serving.