Ingredients:
1 lb of boneless skinless chicken breasts, cut into tender strips
1 cu of plain Greek Yogurt (I like Cabot)
1/4 cup milk
1 tbs Psycho Soy
1 tbs Sriracha Hot Chili Hot Sauce
1/4 tsp salt
1 cup flour
1 1/4 cups plain bread crumbs
For your sauce:
2 1/2 tsp minced ginger root
3 cloves of minced Catch a Fire Jalapeno Garlic  
1 1/2 cups chicken stock
1/3 cup Psycho Soy
2 tbs cornstarch
2 tsp Huy Fong Chili Garlic Sauce 
1/4 cup brown sugar, loosely packed
1 tbs sesame oil
1 tbs peanut oil
Serve with Thai Sweet Chili Sauce
Directions:

1. To prepare your chicken, slice breasts into thin tenders.
2. In a large Ziploc bag, add 1 cup Greek yogurt, milk, Psycho Soy, 1 tbs Sriracha Hot Chili Hot Sauce, and salt. Shake/Mix (make sure it’s zipped!) until combined.
3. Add in chicken tenders, give a shake to evenly coat.
4. Place in the refrigerator overnight.
5. Preheat oven to 375.
6. Place, flour, bread crumbs and salt in a shallow dish ( I use a pie plate).
7. Give the mixture a stir with a fork.
8. Remove chicken from marinade, (discard leftover Greek yogurt mixture), and roll chicken pieces in the coating.
9. Place tenders  on a greased baking sheet.
10. Bake for about 15 minutes or until crisp, and golden.
11. While they are baking prepare your sauce.
12. In a  sauce pan, add sesame oil and peanut oil with your Catch a Fire Jalapeno Garlic   and ginger. Saute until fragrant.
13. Mix in remaining sauce ingredients and whisk constantly over medium high heat, until it comes to a low boil.
14. Remove sauce from heat, and toss cooked chicken tenders in it to evenly coat.
15. Return to the oven and bake for another 5 minutes.
16. Serve with Thai Sweet Chili Sauce dipping sauce