Preheat the oven to 375F. Set a wire rack on a sheet pan and lightly spray the rack with olive oil spray so the tenders do not stick.

Slice each chicken breast in half horizontally, then slice each half in half again lengthwise into thick strips. Try to keep the strips about the same thickness so they cook evenly.

Add the chicken to a large bowl with the flour, onion powder, garlic powder, basil, and salt. Toss until every strip is lightly coated, then shake off the excess flour.

Crush the cornflakes in a zip bag with a rolling pin until you have a mix of coarse crumbs and some larger flakes. Pour into a shallow dish and stir in the Parmigiano Reggiano, onion powder, garlic powder, and paprika. Beat the eggs in a separate shallow dish.

Dip each floured strip into the egg, let the excess drip off, then press firmly into the cornflake mixture, turning to coat every side. Place on the wire rack with space between each tender.

Spray the tops generously with olive oil spray until no dry cornflakes remain. Bake for 14 to 16 minutes, until the crust is deep golden and the thickest piece reads 165F on an instant read thermometer.

While the tenders bake, whisk the tahini, lemon juice, and water together until smooth. It may look thick at first, so keep whisking and add a splash more water if needed. Whisk in the Greek yogurt, olive oil, grated garlic, garlic powder, and onion powder. Stir in the chives, dill, and parsley, then season with salt and pepper. Taste and adjust lemon and salt. It should be creamy, tangy, and pourable.

Serve the tenders hot with the tahini ranch on the side for dunking.