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Preheat the oven to 425F. Line 2 sheet trays with parchment paper and grease with olive oil.
In a low sided bowl or ¼ sheet tray, whisk together the eggs, tahini, dijon and milk until smooth. In another low sided bowl or ¼ sheet tray, stir together the panko and sesame seeds and drizzle in about 2-3 tablespoons of olive oil. Mix into the breadcrumb mixture to coat the crumbs.
Season the chicken with salt and pepper on both sides. Dip into the egg mixture then into the panko. Add the dredged chicken to the prepared sheet trays. Continue until all chicken is coated. Drizzle with more olive oil. Roast for 12 minutes on the first side, flip and roast another 12-15 minutes until crispy and golden.
While roasting, add all the sauce ingredients to a blender. Blend until smooth and pour into a serving bowl for dipping!
When ready to eat, remove from the oven, plate it all up and dig in!