Chicken Tenderswith Ranch and Sweet Chili Sauces

Cut the chicken breast into strips and toss with salt, smoked paprika, black pepper, and garlic powder.

Place flour in a shallow dish, beaten egg in another, and panko breadcrumbs in a third; coat each strip first in flour, then dip in egg, and finally roll in panko breadcrumbs.

Preheat the air‑fryer to 350°F (350°F). Arrange the coated chicken strips in a single layer and air‑fry for 15 minutes, turning halfway, until golden brown and cooked through.

While the chicken cooks, whisk together Greek yogurt, light mayonnaise, Valentina sauce, and the juice of one lime to make the ranch sauce.

In a small skillet over medium heat, combine sweet chili sauce, soy sauce, rice vinegar, and chili flakes; heat just until the mixture is warm and slightly thickened.

Toss the hot chicken tenders in the sweet‑chili glaze until evenly coated.

Serve the glazed chicken tenders with the ranch sauce on the side and a fresh salad if desired.