Whisk the egg and water in a shallow dish. In a separate wide dish, stir together panko breadcrumbs, garlic powder, smoked paprika, sea salt, and black pepper. Dip each chicken tender into the egg wash, then press firmly into the seasoned panko until completely coated.

Heat olive oil in a heavy stainless steel or cast iron skillet over medium heat. Pan-fry the tenders for 3 to 4 minutes per side until golden brown, crispy, and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest for 3 minutes, then slice into bite-sized strips.

In a small bowl or mason jar, whisk together mayonnaise, buttermilk, sour cream, fresh lemon juice, grated garlic, minced dill, salt, and freshly cracked black pepper until silky smooth and chilled.

Spread chopped crisp romaine across a wide serving bowl or platter. Arrange the sliced crispy chicken, avocado slices, jammy halved eggs, cherry tomatoes, and crumbled blue cheese in vibrant, neat rows across the top.

Scatter fresh snipped chives over the salad. Drizzle generously with creamy buttermilk dressing immediately before serving, and enjoy!