1.Preheat oven to 190°C. Crush corn chips into crumbs. Add crumbs, salt and seasonings; mix. Dunk chicken nibbles in beaten egg; coat in crumb mix. Place on baking paper-lined tray, spray with cooking spray. Bake for 35 minutes.
2.To make dip, pulse avocado, garlic and ¼ cup yoghurt in a processor. Add coriander, remaining yoghurt, sweet chilli and salt and pulse to combine. Serve chicken nibbles with dip.
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