Whisk together mayo, plain yogurt, garlic, lemon juice, Dijon mustard, Worcestershire sauce, Parmesan, olive oil, salt, and black pepper in a bowl until smooth and creamy.

Cover and refrigerate the dressing for at least 30 minutes.

Clean chicken tenders under cold water and dry with paper towels.

In one bowl, whisk together egg, minced garlic, lemon juice, salt, and black pepper.

In another bowl, mix flour, breadcrumbs, paprika, garlic powder, and onion powder.

Dip each chicken tender into egg mixture, then coat with breadcrumb mixture.

Arrange on a non-stick baking sheet.

Preheat oven to 400°F (204°C). Spray chicken with avocado oil.

Bake for 10 minutes, flip, spray again, then bake for another 10 minutes.

Combine romaine lettuce with half of the dressing in a large bowl.

Transfer to a serving platter, lay baked chicken on top, and add croutons and remaining dressing.

Sprinkle shaved Parmesan to finish.