Holding your knife at a 45-degree angle, cut each chicken thigh fillet into four to five pieces so that you have thin strips. Place the chicken strips in a shallow bowl. Season with salt and pepper. Pour in the milk. Mix. Cover and let sit in the fridge for about 30 minutes.
Preheat the oven to 475F.
Line a baking sheet with non-stick paper. Brush the paper with olive oil.
In a shallow bowl, mix together bread crumbs, paprika, cayenne, garlic powder, parsley flakes, thyme and oregano.
Dredge each chicken strip in the herb mixture and arrange in a single layer on the lined baking sheet. Drizzle olive oil over the chicken strips. Roast, broil or bake in the oven for about 10 minutes or until golden.