Thinly slice the peeled cucumbers, place in a large bowl, and toss them with the sea salt until thoroughly mixed. Tip the cucumbers into a large sieve or colander and place it back over the bowl to drain. Set aside.

Put the warm water in a jug or bowl, add the Egg White Protein and lightly whisk until dissolved. Set aside.

Place the pork panko, Keto Chow, and dried thyme in a shallow dish and whisk well until completely mixed.

Preheat oven to 400℉ and line a baking sheet with parchment paper.**

Dip each chicken tender in the egg white mixture, shake to remove excess and then lay it in the pork panko mixture. Spoon panko over the top of the chicken and press. Using a fork, pick up the chicken tender, shake gently, and place on the parchment paper. Repeat with the remaining tenders.

Bake for 20 minutes until the panko is golden brown, then carefully remove from the baking tray.

While the chicken is baking, place the yogurt, ricotta, and lemon juice in a jug and whisk well.

Place the sweetener and konjac flour in a small bowl and stir together until completely combined.

Quickly add the sweetener mixture to the yogurt and whisk well. (If you want an especially smooth dressing, use a small food processor rather than whisking by hand.)

Stir in the chopped mint.

Discard the water from the bowl into which the cucumber is draining and tip the cucumbers into it.

Pour on the yogurt dressing and carefully fold until the cucumbers are evenly coated.

Serve immediately with the crusted chicken tenders.