Slice the chicken breasts into strips.
In a bowl, whisk together the eggs, chili paste, 2 cloves of minced garlic, salt, and pepper.
In a separate dish, combine the panko breadcrumbs, sesame seeds, and a drizzle of olive oil. Mix well.
Dip each chicken strip into the egg mixture, letting any excess drip off, then coat it completely in the panko mixture.
Place the coated chicken strips on a baking sheet lined with parchment paper. Drizzle with a bit more olive oil and bake at 190°C until golden brown.
While the chicken bakes, prepare the sauce by blending the yogurt, hot pepper, 1 clove of garlic, fresh parsley, fresh dill, lemon juice, and salt until smooth.
Cook it hands-free.
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