Place onion and jalapeño in a food processor and pulse. Add the rest of the

ingredients and pulse until everything is just combined.

Using a spoon, spread overflowing spoonfuls of the chicken mixture on a baking sheet in the shape of chicken nuggets.

Place in the freezer for 30 minutes or in the fridge for one hour.

Meanwhile, mix coating ingredients in a plate and set aside.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Remove chicken from the fridge or freezer and coat in the panko mixture on all sides. Put them back on the baking sheet and spray liberally with cooking spray. Bake for 23–25 minutes on convection bake; if you don’t have convection, flip the nuggets halfway through the cooking process.

Dunk nuggets in ketchup or honey-mustard dip and enjoy!