Place parsnips into pot of boiling water and cook until fork tender. Drain and mash; set aside.

In food processor, place chunked chicken, 1 cup mashed parsnip, onion powder, garlic powder, and salt. Pulse until it resembles finely ground chicken.

Preheat oven to 375 F, and line baking sheet with parchment paper. Form nugget shapes with approximately 2 Tbsp each of ground chicken mixture. It should make 18 nuggets. Place formed nuggets into freezer for 15 to 20 minutes; this makes them a little easier to handle.

Into shallow dish, place panko crumbs. Dip each nugget on both sides to cover in panko crumbs and place back on baking sheet. Bake in preheated oven for 20 minutes. Flip, then place under broiler for 3 to 4 minutes, to crisp underside and add a little golden hue.

Serve with your choice of dipping sauce and side.