Preheat the oven to 425°F and line two baking sheets with parchment paper.

Cut the sweet potatoes into thin fries. Place them in a bowl, drizzle with 1 tablespoon olive oil, and sprinkle with half the salt and pepper. Toss to coat evenly, then spread in a single layer on one baking sheet.

Bake the sweet potato fries for 25 to 30 minutes, flipping halfway through, until they are tender and lightly browned at the edges.

While the fries bake, set up three shallow dishes for the chicken. Place the flour in the first dish. Beat the eggs in the second dish. In the third dish, mix the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, remaining salt, and remaining pepper.

Pat the chicken tenders dry. Dredge each tender first in the flour, then dip in the beaten egg, and finally coat thoroughly in the breadcrumb mixture. Place the coated tenders on the second baking sheet.

Drizzle the remaining tablespoon of olive oil over the chicken tenders. Bake for 18 to 22 minutes, flipping once halfway through, until the coating is golden and the chicken reaches 165°F inside.