Mix the eggs, soy sauce and sesame oil together in a shallow dish.
In a food processor, process 1-1/2 cups of the oats to reach a powder. Place this in one shallow dish along with the whole quick cooking oats, sesame seeds, salt and pepper.
Dip the strips in the egg mixture, then into the oat mixture. Lay onto a greased baking sheet. Spritz with oil in an oil atomizer and bake for 18-20 minutes, until golden brown and cooked through, turning half way through.
To make the dip, mix together the yogurt, honey and sriracha. Serve with the chicken tenders.