Preheat your oven to 400 degrees F. Line a rimmed baking sheet with foil (for easy cleanup) and fit it with a roasting rack. Grease the rack.
Process the pork rinds in your food processor into fine crumbs. You can also do as I do in the video below – place them in a Ziploc-type bag, close the bag well removing as much air as possible, and crushing the pork rinds with a rolling pin. But this method will likely result in bigger crumbs. They should still adhere to the chicken pieces, but not as well.
In a small bowl, mix together the pork , black pepper, garlic powder, paprika and thyme. Divide the mixture between two shallow bowls.
Whisk the eggs in another shallow bowl. About half the egg mixture will remain in the bowl (and this is reflected in the nutrition info), but I find that you need two eggs to properly coat the chicken pieces.
Dip each chicken piece in the eggs, then dredge it in the crushed pork rinds. When you finish one bowl of pork panko, move on to the next. Focus on coating mostly the tops of the chicken pieces – the bottoms will become slightly soggy anyway.
Place the coated chicken pieces on the prepared rack. Bake them in the preheated oven until the tops are golden brown and crispy and the insides are fully cooked. In my oven, it takes about 40 minutes.