Hot Honey Chicken Tenders

300gm chicken tenderloins

2/3 cup Cylcops Greek Yoghurt

1 cup panko crumbs

½ tsp smoked paprika

½ tsp garlic powder

3 tbsp The Good Oil Extra Virgin Rapeseed Oil

2/3 cup of jasmine rice

½ cucumber, finely sliced

½ red onion, finely sliced

1 tbsp cider vinegar

1 tsp caster sugar

1 200gm bag of coleslaw mix

3 tbsp hot honey

4 tbsp sriracha mayonnaise

1 spring onion, finely sliced

Add the yoghurt and chicken tenderloins to a bowl, and turn to coat. Set aside for at least 30 minutes, or cover and refrigerate for up to two hours.

Heat oven to 200c. Line a tray with baking paper. In a shallow dish mix together the panko crumbs, smoked paprika and garlic powder, and season well with salt and pepper. Transfer the chicken pieces to the crumbs a few at a time, and gently toss to coat. Arrange the crumbed chicken on the baking tray and drizzle with the rapeseed oil. Bake for 30 minutes or until golden brown.

While the chicken is cooking, prepare the rice according to packet instructions. In a small bowl mix the cucumber, red onion, vinegar and sugar together until the sugar has dissolved, then set aside to pickle. In a separate bowl add the coleslaw mix and half the sriracha mayonnaise, and toss.

When the chicken is done remove from it the oven and drizzle over the hot honey. Divide the rice, pickled vegetables and sriracha coleslaw between bowls. Top with the chicken pieces, then dollop over the rest of the mayonnaise and sprinkle with the spring onion to serve.