Combine the ground chicken, Dijon mustard, salt, pepper, garlic powder and onion powder in a large mixing bowl. Mix well until all ingredients are evenly combined and the mixture looks smooth.
Take the chicken and place it on a clean cutting board. Spread the chicken mixture out evenly until it is about 1-inch thick.
Using your Dino cookie cutters, punch out as many shapes as you can and place them on a plate or baking sheet. Reform any leftover chicken and cut out more shapes until the remaining chicken is used.
Place the Dino chicken shapes into the freezer for 15-20 minutes.
Preheat your air fryer to 400°F (200°C) for 3-5 minutes.
In a shallow bowl, combine the breadcrumbs and the Parmesan cheese. In a second bowl, whisk the eggs until they are an even consistency.
Dip each Dino shape into the egg, covering completely.
Place each egg dipped Dino shape into the breadcrumb mixture and coat the nugget evenly. Gently press each shape to ensure the coating sticks.
Spray the air fryer basket with cooking spray. Place the nuggets in the air fryer basket in a single layer and spray each nugget with cooking spray. Cook for 10-12 minutes, until the nuggets are golden brown and the internal temperature reaches 165°F (75°C).
Remove the chicken nuggets from the air fryer and let them rest for a few minutes. Serve with your favorite dipping sauces, such as honey mustard or ketchup.