In a deep bowl, mix half of the yogurt with the salt, garlic powder, black pepper, and grated ginger. Add the chicken strips, coat them well, and let them marinate in the refrigerator overnight.

Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.

Place the flour in one shallow dish. In another dish, place the remaining yogurt. In a third dish, mix the oats and parmesan cheese.

Take each marinated chicken strip. First, coat it in the flour, shaking off any excess.

Next, dip it into the yogurt to coat it fully.

Finally, press it into the oat and parmesan mixture until well covered.

Place the coated chicken strips on the prepared baking tray. Sprinkle any remaining parmesan cheese on top.

Bake in the preheated oven for about 25 minutes, or until the chicken is fully cooked and the coating is golden.

Serve your baked chicken tenders hot.