• Preheat oven to 400°F. Line a baking sheet with baking paper. Place a cooling rack onto the baking tray. Spray the cooling rack with nonstick cooking spray and set aside.
• Cut the chicken breast into thin strips and set aside.
  2 boneless, skinless chicken breasts
  
• To a medium-sized mixing bowl, add the cereal, flour, salt, pepper, paprika, and mozzarella cheese.
  1 cup crushed Corn Flakes cereal, 1 cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 1 teaspoon sweet paprika, ¼ cup shredded mozzarella cheese
  
• In a different medium-sized mixing bowl, add the egg and whisk.
  1 large egg
  
• Add the chicken strips into the mixing bowl with the whisked egg and mix. Make sure all chicken strips are coated in the egg mixture.
  
• One by one dip each chicken strip into the cereal mixture from the other bowl. Ensure chicken is fully coated in the cereal mixture.
  
• Place the chicken strips onto the cooling rack. Make sure none of them are touching and are evenly spread out.
  
• Bake for 20 minutes, until golden brown and cooked through.

For the Dip:

• While the chicken fingers are cooking, begin making the dip, if desired.
• In a small bowl, mix the yogurt, lime juice, olive oil, and cilantro. Place the dip in the fridge until the chicken strips are cooked.
  1 cup yogurt, ½ lime, 1½ teaspoons extra virgin olive oil, 2 teaspoon chopped fresh cilantro
  
• Serve hot chicken fingers with refreshing dip on the side.