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Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper.
In a medium bowl, whisk together the marinade ingredients and add the chicken strips into the marinade for an half an hour or overnight.
To the rimmed baking sheet, add the broccoli, oil, salt and pepper to taste and toss to coat. Add bacon to the pan and bake for 15 minutes.
Mix together the breadcrumbs, grated parmesan and all the seasonings in a shallow plate.
One at a time, grab the chicken tenders directly out of the marinade (allowing excess to drip off) and dredge into the panko crumble. Place in between the broccoli and bacon on the sheet pan. Bake for 17-20 minutes (depending on thickness of your chicken pieces). Make sure the internal temperature of the meat is 165℉ or above in the thickest part of the pieces. Add the shredded cheddar cheese to the top of each chicken piece and place back in the oven for 3 minutes to melt.
In a small bowl, stir together the sour cream, mayo, milk, seasonings and herbs. Taste and adjust flavors if needed.