Preheat the oven to 425 degrees F.
Line a baking tray with white parchment paper (or baking paper). The coating sticks to baking trays, even when sprayed with cooking spray.
Prepare chicken by cutting into thin, somewhat uniform strips. I use my knife to cut diagonally down through the chicken to make the strips flatter than a typical chicken breast.
Add chicken strips to a bowl, and drizzle with olive oil and sea salt, and mix to evening coat.
Prepare the coating by adding the brown rice crisp cereal to a blender, and processing until a flour is formed. Add pistachios and spices, and process until pistachios are broken up, but some pieces remain, and then add to a bowl.
Dip chicken strips into beaten eggs, and then fully coat in pistachio mixture, then place on baking tray. Repeat until all chicken strips are coated, making sure to leave a little space between each strip on the baking tray.
Bake for 13-15 minutes, and then flip, and continue to bake for another 12 (or until chicken is fully cooked).
The chicken won't looked browned yet when you flip it, but both sides brown beautifully after it's fully cooked.
While chicken is baking, prepare dipping sauce by adding all ingredients (except arrowroot and water) to a small saucepan. bring to a low boil, and whisk in arrowroot mixed with water. I recommend starting with 1 teaspoon of chili, and adding more to taste, depending on how spicy your chilis are and how spicy you like your dipping sauce.