In a shallow bowl, combine the flour, garlic powder, paprika, salt, and pepper.
In a separate shallow bowl, place the beaten eggs.
In a third shallow bowl, add the panko breadcrumbs.
Dredge the chicken cubes in the seasoned flour, coating all sides.
Dip the floured chicken into the beaten eggs, allowing any excess to drip off.
Finally, coat the chicken in the panko breadcrumbs, pressing gently to adhere.
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F.
Working in batches, carefully add the breaded chicken pieces to the hot oil and fry for 2-3 minutes, or until golden brown and cooked through.
Remove the fried chicken nibbles with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
Season the hot chicken nibbles with additional salt, if desired.
Serve the chicken nibbles warm, with your choice of dipping sauces on the side.