Preheat the oven to 350°F. Coat baking sheet with nonstick cooking spray and set aside.
Cook sausage in medium sized skillet over moderate heat until lightly browned and almost all fat cooks out, about 3 minutes. With slotted spoon, lift sausage to paper toweling to drain. Discard skillet drippings.
Place cereal in plastic bag and roughly crush with rolling pin. Transfer cereal to large bowl and mix in cheese, paprika, cumin, salt and pepper. Add drained sausage and garlic and toss well to mix.
Beat egg until frothy in medium size bowl. Dip each piece of chicken into egg, then into cereal mixture, pressing to coat.
Arrange chicken pieces, not touching, on prepared baking sheet and bake uncovered until done in center, about 25 to 30 minutes.
SAUCE
Whisk all sauce ingredients together in a small bowl.
As soon as chicken tests done, serve, passing sauce separately.
Notes
If you are preparing this recipe as GLUTEN-FREE, just be sure to use the GF Rice Krispies.
If you are able to find low fat andouille sausage, you can up the amount to 4 ounces.