Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.

Cut fish into about 16, 4 x 1-inch pieces.

Arrange beaten eggs and flour in separate shallow dishes.

Combine panko, garlic powder, paprika, salt and pepper in a third shallow dish.

Dip fish lightly in flour, beaten eggs and panko mixture, pressing gently so breading adheres. Place on prepared baking sheet.

Bake 15 minutes or until lightly browned and crisp and internal temperature reaches 145°F, turning once halfway through.

In a small bowl, stir yogurt, mayonnaise, lemon juice and chives. Serve with fish dippers.