Preheat oven to 400 degrees.
Put the buttermilk through oregano in a large bowl and stir together until well mixed.
Cut the chicken into thin slices and coat in the marinade. Cover and refrigerate for one hour.
Put the chips in a large bag and scrunch with your fingers, until they become small crumbs. Pour the crumbs onto a large plate and mix in the Parmesan.
Put the flour on a plate and mix in a little pepper. Beat the egg in a bowl with a tablespoon of cold water. Dip the chicken in flour, egg, then crumbs.
Put onto a cookie sheet (no need to grease) and repeat until all the chicken strips are coated. Bake in the oven for 15 minutes. Turn the chicken over halfway through the cooking time. Don't forget to wash your hands!
In small bowls, mix the mayonnaise through water for the maple-mustard-mayo sauce, and the chili sauce through lime juice for the slightly spicy tomato sauce. They're ready to dip your cooked crunchy chicken in.