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1
Preheat oven to 450 degrees F and spray a large baking sheet with nonstick spray.
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2
Set aside.
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3
In one shallow bowl, whisk together the flour, salt, black pepper, and cayenne.
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4
In another shallow bowl, add the eggs.
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5
In a third shallow bowl, combine the panko and plain bread crumbs.
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6
Taking each chicken strip, dredge in the flour and then shake to get rid of any excess.
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7
Place in the egg and douse to coat.
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8
Let any excess drip off.
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9
Then transfer the chicken strips to the bread crumb mixture, evenly coat and press down so that the crumbs adhere.
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10
Place the chicken strips on the prepared baking sheet, and drizzle the melted butter on top.
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11
Bake at 450 degrees F for 810 minutes on each side or until the chicken has cooked through and is crispy.
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12
Remove from oven.
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13
While the chicken is baking, prepare your sauce.
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14
In a large, heavy-bottomed saucepan, combine the honey, brown sugar, garlic, ketchup, pureed chipotles, hot sauce, apple cider vinegar, onion powder, and a dash of salt and pepper.
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15
Bring to a boil, whisking throughout.
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16
In a small bowl, whisk together the cornstarch and water until the corn starch has dissolved.
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17
Add it to the saucepan, continuing to whisk until the sauce has thickened, about 34 minutes.
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18
Reduce the heat to low.
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19
Submerge each chicken strip in the sauce, and place on a plate to the side.
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20
Prepare rice by combining cooked rice, cilantro, lime juice, lime zest and a dash of salt and pepper.
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21
Assemble tacos by layering on rice, chicken, a drizzle of ranch dressing (if you are using) and a sprinkling of cilantro onto a warmed corn or flour tortilla.
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22
Serve immediately, and enjoy!
