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1
Puree avocado, lime zest and juice, Greek yogurt, cilantro and sugar.
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2
Taste and adjust seasoning, if necessary.
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3
Place in the refrigerator.
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4
Preheat oven to 375 degrees F.
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5
Combine corn chips, chili powder, cumin, smoked paprika and red pepper flakes or cayenne in the bowl of a food processor.
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6
Pulse until mixture resembles bread crumbs.
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7
In a separate small bowl, whisk together egg and milk.
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8
Season chicken breast cubes with a dash of salt and pepper.
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9
Prepare baking sheet with a wire rack and coat with cooking spray.
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10
Dip chicken breast cubes into the egg/milk mixture, then coat with the corn chip/spice mixture.
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11
Place on the wire rack with at least 1 inch of space in between each nugget.
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12
Coat each nugget with cooking spray.
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13
Place in the oven and bake for 1214 minutes, until internal temperature of nuggets reaches 160 degrees F.
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14
Allow nuggets to cool for a few minutes before eating.
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15
Serve with avocado yogurt dip.
