Wild Chicken with dipping sauce

My family loves to go to Buffalo Wild Wings, but that is a very rare treat.  A few months ago I came across a recipe on Pinterest that is close enough for my boys.  Here is the original and below are the changes I have made for my family.  One of the most noticeable would be replacing chicken wings for chicken breast tenderloins, I always have a bag of these in the freezer and is what I primarily use for chicken recipes. 

INGREDIENTS:
2 pounds chicken breast tenderloins
2 tablespoons olive oil
2 teaspoons brown sugar
1 teaspoon finely diced onion
2 teaspoon ground roasted garlic
2 teaspoon chili powder
2 teaspoon smoked paprika
2 teaspoons Morton Natures Seasoning blend (in place of salt and pepper, it tastes better)
1/3 cup roasted red pepper, chopped*
2 ounces goat cheese
2 tablespoons sour cream
1/4 teaspoon salt
DIRECTIONS:
* I roast my own red pepper and dice it.  Wash, halve and remove seeds of one red pepper.  Place on baking sheet under broiler, Broil till blackened (about 10 minutes) checking frequently.  Remove from oven and place in brown lunch bag, close tightly and let sit 10-ish minutes.  When ready remove and skin should peel off very easily, then dice and continue with recipe.

Once pepper has been broiled removed from oven and preheat to 425 degrees F. Line a baking sheet with foil.
In a large bowl or zip-lock  combine the chicken, olive oil, brown sugar, onion powder, garlic powder, chili powder, paprika, salt and pepper.
Place the chicken onto prepared baking sheet and bake for 25 minutes, using metal tongs to turn at halftime.

To make the dipping sauce, while chicken is cooking peel the roasted pepper, dice and combine the roasted red pepper, goat cheese, sour cream and salt in the blender and puree until emulsified.

Serve chicken immediately with dipping sauce.