# What you'll 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 tablespoons lemon juice
04 - 2 tablespoons olive oil
05 - 3 garlic cloves, minced
06 - 1 1/2 teaspoons smoked paprika
07 - 1 teaspoon ground cumin
08 - 1 teaspoon chili powder
09 - 1/2 teaspoon cayenne pepper (adjust to taste)
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
→ Coating
12 - 1 cup panko breadcrumbs (use gluten-free if needed)
13 - 2 tablespoons sesame seeds (optional)
14 - Cooking spray or additional olive oil for baking
# Method:
01 - Combine Greek yogurt, lemon juice, olive oil, minced garlic, smoked paprika, cumin, chili powder, cayenne pepper, salt, and black pepper in a large mixing bowl. Stir thoroughly to blend spices evenly.
02 - Add chicken pieces to the marinade, ensuring complete coating. Cover and refrigerate for a minimum of 1 hour, or overnight for enhanced flavor.
03 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease to prevent sticking.
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 lightly to ensure adhesion.
06 - Place coated chicken bites evenly on the prepared baking sheet. Lightly spray or drizzle with olive oil to promote browning and crispness.
07 - Bake for 18 to 20 minutes, flipping halfway through, until golden brown, crisped, and cooked through. Confirm internal temperature reaches 165°F.
08 - Serve immediately while hot, accompanied by preferred dipping sauces such as tzatziki or ranch.
