Preheat the oven
Heat the oven to 425° F and lightly spray a baking sheet with Cooking Oil so the tenders do not stick. Set the tray aside while you prepare the sauce and coating.
Mix the sauce
In a small bowl, whisk together Greek Yogurt (0% fat), Sweet Chilli Sauce, Sriracha, and Honey until smooth and creamy. Set the bang bang sauce aside while you build the coating.
Set up coating
In a shallow bowl, stir together Flour, Garlic Powder, Onion Powder, Salt, and Pepper (Black). Beat the Egg in a second bowl until uniform, then crush the Cornflakes in a third bowl into coarse crumbs.
Bread the chicken
Pat the Chicken Tenders dry, then coat each one in the flour mixture, dip it into the egg, and press it firmly into the cornflakes so every side is well covered. Arrange the coated tenders on the prepared tray in a single layer with a little space between them, then spray the tops lightly with cooking oil.
Bake until crispy
Bake for 10 minutes, flip each tender carefully, spray the exposed side with a little more cooking oil, and bake for 8 minutes more until the crust is deep golden and the chicken is cooked through. The coating should feel firm and sound crisp when tapped.
Serve and drizzle
Plate the hot tenders and spoon or drizzle the bang bang sauce over the top, or serve it alongside for dipping. Finish with a little extra sweet chilli sauce over each tender, then serve right away while the crust is still crisp.
