Whisk together the ingredients for the marinade apart from the turkey. Add the turkey, coat well, cover and chill for 2 hours.
Meanwhile, combine the yogurt, mayonnaise, seasoning and chopped chives in a small mixing bowl. Whisk until smooth, then cover and chill until ready to serve.
Combine the parmesan, seasoning and the breadcrumbs in a shallow dish.
Pre-heat the oven to 200°C.
Line two baking trays with nonstick baking paper. Remove the turkey strips from the marinade after 2 hours and brush away any excess marinade. Coat in the flour and shake off any excess. Coat the strips in the egg, then dredge in the breadcrumb and parmesan coating.
Heat the sunflower oil in a large frying pan and sauté the nuggets in batches for a few minutes until coloured all over. Arrange on the lined baking trays and bake for 20-22 minutes until golden, crispy and cooked through, with no pink showing.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.