Season the chicken tenders with the garlic granules, smoked paprika, salt and egg. Add a pinch of salt to the cornflakes and break them up with your hands, dip each tender in the Cornflakes, pressing the crumbs into the chicken until coated all over, transfer to a lined baking tray, spray with the cooking spray and bake for 20 minutes.

In a bowl, mix together the chipotle paste, honey, ketchup, white wine vinegar, Worcestershire sauce, lime juice, add the water and mix again. Heat the olive oil in a pan over a medium heat, sauté the garlic for 1 minute until fragrant, add the honey chipotle sauce and stir to combine. Bring the sauce to a simmer and cook for 2-4 minutes, stirring regularly, until thick then transfer to a medium bowl.

In a separate bowl, mix together chipotle yoghurt sauce.

When the tenders are baked, allow them to cool, then dip in the honey chipotle sauce and toss until coated.

Heat your rice for 2 minutes in the microwave then make your rice bowl. I served mine with pickled red onions and cucumber. Drizzle the yoghurt sauce all over the tenders and garnish with fresh coriander.