Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a nine- by 13-inch (20- by 30-centimeter) baking pan with Gefen Parchment Paper and spray with cooking spray.

Mix eggs with spices in a shallow bowl. Place bread crumbs in a second bowl or a plate, and the flour and a sprinkle of sugar in a third one (the sugar helps the crumbs adhere).

Dip the chicken cutlets first in the flour mixture, then into the egg mixture, and finally in the bread crumbs. Lay in the prepared baking pan. Bake uncovered 20 minutes for chicken strips and approximately 15 minutes for nuggets.

Meanwhile, prepare the sauce: Combine all sauce ingredients in a small saucepan. Bring to a boil over medium heat, whisking together until smooth. Reduce heat; simmer for 15 minutes, stirring occasionally. Pour over the cooked chicken pieces (they can be piled on each other — just make sure they’re all smothered in sauce) and bake covered for 10 minutes (six minutes for nuggets).

Uncover the pan. Sprinkle the chicken with sesame seeds and bake one more minute. Serve over rice, bulgur, quinoa, or sweet potato puree.