Mix the yogurt, 1 teaspoon curry powder, garlic, ginger and salt together in a large bowl. Add the chicken and stir to combine. Let the chicken marinate for 30 minutes while you prepare the rest of the dish (or marinate overnight).

Process the crackers in a food processor until finely ground (you should have about 2 cups of crumbs). Place in a dish. Stir in 2 teaspoons curry powder and the cayenne pepper.

To make the sauce, puree all of the sauce ingredients in a food processor or blender. Refrigerate until ready to serve.

Heat oven to 425°F.

Place a wire rack on a baking sheet and spray or brush with olive oil. Take each chicken tender and dredge it in the breadcrumb mixture until completely coated. Place the tenders on the baking sheet and spray or brush with olive oil. Bake until golden brown and crispy, about 15 minutes. Serve with mango cilantro dipping sauce.