Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper, then rub with olive oil.
Husk and wash the tomatillos. Cut them into ¼-inch slices.
In a shallow bowl, combine the flour, garlic powder, onion powder and creole or cajun seasoning. In a second shallow bowl, whisk the eggs.
In a third shallow bowl, pour in the breadcrumbs.
Dredge the tomatillo slices in the flour mixture first, then dip in the egg, then coat both sides with breadcrumbs. Place on the prepared baking sheet. Sprinkle each slice with salt and pepper and generously coat with sprayed olive oil or cooking spray.
Bake the tomatillos, turning once, until a little golden brown and crispy on the outside, about 15 minutes.
Meanwhile, combine the yogurt, mustard, apple cider vinegar, honey and hot sauce in a small dipping bowl.
Serve the tomatillos warm with the dipping sauce and sprinkle with minced chives.
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