Wash thoroughly the chicken breasts and cut into thick strips (3-4 strips each one, depending on the size of each chicken breast). In a large bowl, add the ingredients for the marinade and whisk to combine. Add the chicken pieces and blend to coat. Cover the bowl with some plastic wrap and leave in the fridge for at least 3 hours.

Take the chicken out of the fridge and drain. Prepare the ingredients for the crust. In a bowl, add the yogurt (400g), the water, the eggs, the baking powder and season with salt and pepper. Whisk the mixture until smooth, like a batter.

Take 3-4 chicken strips, dip them in the yogurt mixture and place them in the flour-semolina mixture. Shake to coat and set aside, shaking of any excess four. Repeat with the rest.

Butter the bottom of a large non-sticking pan and place the chicken fingers in a single layer. Bake in preheated oven at 200C for about 22 minutes, until golden brown crispy and cooked through.

To prepare the sauce add all the ingredients in a bowl and whisk, until smooth. Enjoy with some leafy greens aside.