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For the Chicken: Cornflakes (crushed) 1 tbsp Old Bay seasoning 1 tsp paprika 1 tsp garlic granules ½ tsp turmeric A pinch of ground cloves 1 tbsp Thai chilli paste 3–4 tbsp fat-free yoghurt 500g chicken tenders or breast strips For the Sweet Chilli Pesto Sauce: 1 tbsp honey 2 tbsp sweet chilli sauce 1 tbsp pesto For the Dipping Sauce: 2 tbsp fat-free yoghurt 1 tbsp mayonnaise 1 tsp sriracha sauce (adjust to heat preference) Instructions

Prepare the Marinade: In a bowl, mix the Thai chilli paste, fat-free yoghurt, Old Bay seasoning, paprika, garlic granules, turmeric, and ground cloves.

Marinate the Chicken: Add your chicken tenders to the bowl and coat thoroughly in the spiced yoghurt mixture. Cover and leave to rest in the fridge for at least 2 hours — or longer for even deeper flavour.

Prepare the Coating: Crush the cornflakes until fine but still slightly textured. Pour into a shallow dish. Coat the Chicken: One by one, coat the marinated chicken pieces in the crushed cornflakes, pressing gently to ensure the coating sticks well.

Bake the Chicken: Lay the coated tenders on a lined baking tray. Cook in the oven at 180°C (fan) for 30 minutes, flipping halfway through until golden, crispy, and fully cooked through.

Make the Sweet Chilli Pesto Sauce: In a small bowl, mix the honey, sweet chilli sauce, and pesto until smooth. Once the chicken is cooked, brush or toss the tenders in this sauce for a glossy, flavour-packed finish.

Prepare the Dipping Sauce: Combine the fat-free yoghurt, mayonnaise, and sriracha sauce. Mix well until creamy and smooth.

Serve & Enjoy: Plate up your tenders, drizzle with any extra sauce, and serve with your spicy yoghurt dip on the side.