Coat the chicken

• Cut the chicken breast into tenders and place them in a bowl.
• Add the parmesan, garlic, greek yogurt, egg, salt and black pepper.
• Mix until the tenders are coated in a thick, sticky consistency.

Bread the tenders

• Crush the corn flakes and coat each tender evenly for a crunchy exterior.

Air fry the tenders

• Lightly brush the tenders with avocado oil.
• Air fry at 200 °C (400 °F) for 13 to 15 minutes, flipping halfway.
• Alternatively bake at 220 °C (425 °F) for 25 to 30 minutes, flipping halfway.

Make the garlic parmesan sauce

• Mix the cottage cheese, light mayonnaise, garlic and parmesan into a creamy sauce.

Finish and serve

• Brush one side of each tender with the sauce.
• Top with parsley and chili flakes.