Preheat the oven to broil and line a baking sheet with parchment paper. 

In a pan over medium-low heat, add a drizzle of olive oil. Once hot, add the panko and stir constantly until slightly browned, about 4 minutes. Remove from the heat and set aside. 

In a bowl add the ground chicken, onion powder, garlic powder, dried oregano, and Parmesan. Mix well to combine.  

Divide the ground chicken mixture equally amongst the tortillas, thinly layering each portion on one side of each of the tortillas.  

Heat a frying pan over medium high heat. When the pan is hot, add a small drizzle of olive oil. Add the tortillas with the chicken mixture side down and cook for 2-3 minutes, until the chicken is lightly browned. Flip and continue cooking until the ground chicken is cooked through and the tortillas are golden brown, about 2 minutes.

Remove from the pan, place on the baking sheet, and top each taco with 2 tablespoons marinara sauce and slices of mozzarella. Place in the oven on broil for 3 minutes to melt the cheese. Keep a close watch on them to ensure they don’t start to burn.   

Toss the arugula with the olive oil and season with salt and pepper. 

Top the tacos with the crispy panko and basil and serve alongside the arugula, with extra Parmesan if desired.