Season the chicken tenders in a bowl with smoked paprika, garlic granules, salt, and an egg. Mix well to combine.
Crush the cornflakes slightly in a bowl and season with a pinch of salt. Coat each chicken tender thoroughly in the cornflakes.
Transfer the coated chicken tenders to a baking tray lined with parchment paper. Spray all over with cooking spray and bake in the oven for 20 minutes.
In a small bowl, whisk together 1 1/2 tbsp of chipotle paste, runny honey, ketchup, white wine vinegar, Worcestershire sauce, juice of half a lime, and water.
Heat olive oil in a pan over medium heat. Add the finely chopped garlic and sauté briefly. Pour in the sauce mixture and simmer until slightly thickened.
Dip each baked chicken tender into the thickened sauce, turning to ensure they are fully coated.
Make the chipotle yogurt sauce by mixing the Greek yogurt, soured cream, 1-2 tsp chipotle paste, juice of 1 lime, and salt to taste in a bowl.
Serve the sticky chicken over cooked rice. Top with the yogurt sauce, pickled red onions, cucumber slices, and fresh cilantro.
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