Preheat oven to 425°F and place a cooling rack on top of a large baking sheet. Spray generously with cooking spray.

Combine couscous and water in a medium pot. Bring to a boil, then cover and remove from heat. Let stand for 5 minutes and fluff with a fork. Transfer to a large bowl and let cool for 15 minutes.

Stir in 2/3 cup of cheese, garlic powder, paprika, salt, and pepper into the cooled couscous.

Pour the couscous mixture onto a large, shallow plate.

Set up breading stations: chicken tenders, flour, and egg whites in separate dishes.

Dredge a chicken tender in flour, then coat in egg whites (shaking off excess).

Roll the egg-coated tender in the couscous mixture, pressing gently to coat.

Place the coated chicken tender on the prepared baking sheet and repeat with the remaining chicken tenders.

Bake for 13-15 minutes, until lightly golden brown and crispy.

Remove from oven and preheat broiler to high for 2-3 minutes.

Sprinkle the remaining cheese over the tenders and broil for 3-4 minutes, until the cheese is melted, brown, and crispy.

Mix salsa with Greek yogurt for the dip and serve with the chicken tenders.