|2||teaspoons chipotle chili powder or mild chili powder|
|2||teaspoons light brown sugar|
|1||teaspoon ground cumin|
|½||teaspoon salt, divided|
|10||chicken tenders (about 1 pound)|
|20||thin asparagus spears, trimmed|
|5||slices bacon, halved|
|1||very small cucumber (about 4 ounces)|
|¼||cup nonfat plain Greek yogurt|
|1||tablespoon lemon juice|
|1||tablespoon finely chopped fresh chives or 1 teaspoon dried|
|1||tablespoon finely chopped fresh dill or 1 teaspoon dried|
|¼||teaspoon garlic powder|
|¼||teaspoon ground pepper|
Position racks in center and top thirds of oven; preheat to 425°F. Coat a baking sheet with cooking spray.
Combine chili powder, brown sugar, cumin and ¼ teaspoon salt in a small bowl. Sprinkle both sides of chicken with the spice mixture. Place the chicken on the prepared baking sheet. Place 2 asparagus spears on each chicken tender and wrap with ½ slice of bacon to hold everything together.
Bake the chicken on the center rack for 5 minutes. Turn the broiler to high and move the chicken to the top rack. Broil, watching carefully, until the bacon is lightly browned, 5 to 8 minutes more.
Meanwhile, peel cucumber, halve it lengthwise and scrape out the seeds. Grate the cucumber on the large holes of a box grater. Combine in a small bowl with yogurt, buttermilk, mayonnaise, lemon juice, chives, dill, garlic powder, pepper and the remaining ¼ teaspoon salt. Serve the chicken tenders with the dressing.
To make ahead: Refrigerate dressing (Step 4) for up to 1 day.