Preheat oven to 425℉. Line a sided cookie sheet with aluminum foil and spray with nonstick cooking spray.In 3 separate shallow dishes mix together flour with salt and garlic powder in 1 dish, whisk eggs in another and place Panko in the 3rd dish.
Cut chicken breasts into 3 strips lengthwise. Dip each strip into flour mixture making sure to coat well. Then dip strips into egg mixture, covering all sides. Finally, dip chicken into Panko making sure each strip has a good coating. Place chicken on prepared cookie sheet and spray heavily with non stick spray. Bake for 20- 30 min or until Panko crust is golden brown and chicken is baked through.
For the Sticky Sauce
In a medium sized bowl whisk together Sriracha, garlic powder, ground ginger, soy sauce and rice vinegar. Set Aside. In a separate medium sized sauce pan mix together honey and sesame oil and bring to a simmer over medium heat until honey thins, about 2 mins. Stir in Sriracha mixture to honey and oil. Continue simmering over medium heat, stirring consistently, until sauce has reduced by half, about 7-10 mins. You will know the sauce is done when it coats the back of a teaspoon after submerging into the sauce.
Once the chicken is cooked, remove from oven. Give the sticky sauce a quick final whisk as it can slightly separate. Apply sauce to chicken using a pastry brush or spoon over the tops. There will be just enough sauce for the tops, which adds more than enough flavor.
*Please use as many organic ingredients as possible.