Chicken Fingers with Spicy Avocado Sauce

Cooking spray
2/3 c dry unseasoned bread crumbs
1 t garlic powder
1 t onion powder
1 t dried oregano
1 t dried thyme
1/2 t paprika
1/2 t salt
1/2 t freshly ground black pepper
1 1/4 lb boneless, skinless chicken breasts cut into thin strips
2 ripe avocados, pitted and peeled
2 T low-fat sour cream
2 T minced pickled jalapenos
1 T fresh lime juice
1 T fresh chopped cilantro
1/2 t hot sauce, or more to taste (I like less, but I'm a wuss)

Preheat the oven to 400. Coat a large baking sheet with cooking spray.

In a shallow dish, combine the bread crumbs, garlic powder, onion powder, oregano, thyme, paprika, salt and pepper. Add the chicken strips and turn to coat evenly, tapping off any excess. Transfer to the prepared baking sheet and spray the top of them with cooking spray. Bake until golden brown and cooked through, about 20 minutes.

Meanwhile, using the back of a spoon, mash the avocados and sour cream together in a medium bowl. Fold in the jalapenos, lime juice, cilantro, and hot sauce, then season to taste with salt and pepper. Serve the chicken fingers with the avocado sauce on the side for dipping.