# What you need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
→ Marinade
02 - 3/4 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp olive oil
05 - 3 garlic cloves, minced
06 - 1 1/2 tsp smoked paprika
07 - 1 tsp ground cumin
08 - 1 tsp chili powder
09 - 1/2 tsp cayenne pepper (adjust to taste)
10 - 1 tsp salt
11 - 1/2 tsp black pepper
→ Coating
12 - 1 cup panko breadcrumbs (use gluten-free if needed)
13 - 2 tbsp sesame seeds (optional)
14 - Cooking spray or additional olive oil, for baking
# How to make it:
01 - Combine Greek yogurt, lemon juice, olive oil, minced garlic, smoked paprika, ground cumin, chili powder, cayenne pepper, salt, and black pepper in a large bowl. Mix thoroughly.
02 - Add chicken pieces to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour or overnight for enhanced flavor.
03 - Set the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it with oil.
04 - In a shallow dish, combine panko breadcrumbs and sesame seeds if using.
05 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the breadcrumb mixture, pressing gently to adhere.
06 - Place coated chicken bites evenly on the prepared baking sheet. Lightly spray or drizzle with olive oil to promote crispiness.
07 - Bake for 18–20 minutes, flipping halfway through, until golden, crispy, and cooked to an internal temperature of 165°F.
08 - Serve hot accompanied by a preferred dipping sauce.
