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Season the chicken strips with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt & pepper, and 1 tbsp sriracha or any hot sauce. Mix well and let it marinate.
Make homemade buttermilk by mixing 1 cup low fat milk with lemon juice. Let the milk break apart.
For the crumbs, use 60-70g crushed cornflakes and add the same seasoning as the chicken.
Take the chicken strips one by one from the wet batter, then coat them in the crumbs, making sure they're well coated. Place them on a wire rack.
Bake the chicken in a preheated oven at 200 degrees Celsius for 18 minutes.
For the glaze, mix 1-2 tbsp sriracha, 1 tbsp honey (or low sugar alternative), and ½ lemon juice. Cover each chicken piece with the glaze.