Cut up the chicken breast and thighs into large cube then pour over the yogurt.
Make sure the yogurt covers all of the chicken. Regfrigerate for at least hours.
After drain off the yogurt and discard.
Heat oil in a deep fryer.
In a food processor, combine the marinated chicken, egg, chives, Parmesan, soy sauce, garlic-flavored hot sauce, lemon juice, salt, and pepper. Blend until a smooth paste is formed, about 1 minute.
Make about 2-inch by 1-inch nuggets, lining them up on a baking tray.
In a shallow bowl, add the flour and in a second bowl the beaten eggs, and in a third bowl the bread crumbs.
Coat the nuggets in flour, then egg, and then the panko crumbs and place the nuggets back on the tray.
Deep fry in small batches until golden brown, about 5 minutes.
Alternately, heat 2 tablespoons of vegetable oil in a large skillet and fry, turning every 2 minutes, for about 10 minutes.
Serve with your favorite dipping sauce.
NOTE: The uncooked nuggets freeze very well. If you choose to bake the nuggets instead of fry them they may not have a golden color.