You will also require a cutting board, a sharp knife, small mixing bowl, cookie sheet, a cooling rack, a large ziplock bag, and tinfoil.
Preheat the oven at 215 degrees celsius.
Cut the chicken breasts into small strips approximately 1 cm in thickness. Set aside.
TIP: I use frozen chicken breasts for this recipe. I thaw the breasts by putting them in a ziplock bag which is used later in this recipe, and then place the bag in warm water. The chicken thaws perfectly in less than an hour.
Mix the chilli powder, brown sugar, paprika, garlic powder and cayenne into a small mixing bowl.
Place the chicken strips into a large ziplock bag and add enough soy sauce to coat the chicken (approximately 2-3 tablespoons). Add most of the spice mixture to the ziplock, leaving 2-3 tsp of mix in the bowl. Coat the chicken with the spice mixture.
Place a layer of tinfoil in a cookie sheet, then place a cooling rack in the cookie sheet on top of the tinfoil.
Lay chicken across the cooling rack and sprinkle the remaining spice mix over the top of the chicken strips.
Cook the chicken in the preheated oven for 18 minutes or until the chicken is fully cooked.