Crush the tortilla chips in a gallon-sized freezer bag.

Mix in cumin, onion powder, and smoked paprika. If desired, add salt and pepper.

Split chicken breasts in half. Pound chicken with a heavy skillet or rolling pan until about 1 inch thick. Pat chicken dry with a paper towel and season with salt and pepper.

In a bowl or plate, season flour lightly with salt and pepper.

In another bowl or a small baking dish, whisk together the egg with a splash of water.

Prepare a rimmed baking sheet by spraying it lightly with your favorite cooking spray.

One piece of chicken at a time dredge the chicken in the following order: coat with flour, dip in egg wash and then coat with tortilla chips. Place the chicken on the baking sheet and repeat this process with the remaining 3 pieces of chicken.

Bake the chicken at 375 degrees F until cooked through. This will take about 20-25 minutes. Flip the chicken halfway through.

When chicken is cooked, serve on a platter with desired toppings. Optional: Garnish with chopped cilantro.