• Combine shelled pistachios and garlic powder in a blender or food processor and pulse for about 30 seconds or until it forms a crumbly powder.  Pour it into a bowl.
• Crack one egg into another bowl and whisk it together with a fork.
• Take you chicken tenders and sprinkle them with a bit of salt on both sides.  Dip the tenders one at a time in the egg mixture to coat, then roll in the garlic pistachio mixture.
• Place a skillet over medium heat, add oil and swirl it around to coat the pan.
• Place the chicken tenders in the pan and let cook for 4 minutes, then flip and cook for another 4 minutes.

Sauce:

• In a small bowl combine tahini, vinegar, coconut aminos, rosemary, water and salt.  Stir to fully combine then if needed add more water (1 teaspoon at a time) until your desired dipping consistency is reached.