Start by preparing the marinade. Combine the Greek yogurt, crushed garlic, salt, paprika, turmeric, and thyme in a mixing bowl. Stir well, then add the chicken tenders, ensuring each piece is evenly coated. Marinate for at least 30 minutes, but if you can leave it for 24 hours, the flavor will be even more robust.

While the chicken marinates, prepare the coating. Mix the flour, baking powder, salt, paprika, turmeric, and thyme in another bowl. When you’re ready, remove the chicken from the marinade and coat each piece thoroughly in the flour mixture. Press the flour onto the chicken to create a textured, craggy layer that will fry up extra crispy.

Pour vegetable oil into a heavy-bottomed pot, filling it about halfway. Heat the oil to 390°F (180°C). A thermometer is ideal for accuracy, but you can test by dropping in a small piece of bread. If it sizzles and rises to the surface, the oil is ready.

Carefully add 3-4 tenders to the hot oil at a time, avoiding overcrowding. Fry for about 5 minutes until they’re golden brown and cooked through. Remove each batch and place them on a wire rack to drain excess oil. This keeps them crisp and delicious.

While the chicken rests, make the glaze by combining honey, chili flakes, and lemon juice in a small saucepan over medium heat. Stir for a few minutes until the honey is warm and runny, then remove it from the heat.

Place the fried tenders in a large bowl and pour the spicy honey glaze over them. Toss gently to coat each piece thoroughly. Serve immediately with your favorite sides or dipping sauces.