Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top; spray the rack lightly with cooking spray.

Pat chicken tenders dry with paper towels. In a bowl, toss them with salt, pepper, garlic powder, and smoked paprika until evenly coated.

Set up three shallow dishes: 1) flour, 2) whisked eggs with milk, 3) panko breadcrumbs mixed with grated Parmesan.

One at a time, dredge each seasoned tender in flour (shake off excess), dip into the egg mixture, then press into the panko-Parmesan mixture to coat thoroughly. Place each coated tender on the prepared wire rack.

Heat a small skillet over medium heat. Cook the turkey bacon strips 3–5 minutes per side until crisp. Transfer to a paper towel-lined plate and, once cool, crumble into pieces. Reserve half for the sauce and half for garnish.

Lightly mist the coated tenders with cooking spray or brush with a little oil. Bake on the middle rack for 12–15 minutes, flipping once halfway through, until the exterior is golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If you prefer extra crispness, broil 1–2 minutes while watching closely.

While the tenders bake, combine the softened cream cheese and Greek yogurt in a bowl and whisk until smooth. Stir in shredded cheddar, ranch seasoning, sliced scallions, and lemon juice until evenly blended. Fold in half of the crumbled turkey bacon.

Arrange hot chicken tenders on a platter, spoon or drizzle the cheddar-ranch sauce over them, and sprinkle with the remaining crumbled turkey bacon and chopped parsley. Serve immediately.