Put the chicken, spices and 1 level tbsp sriracha in a large bowl. Mix everything together using your hands, until the chicken is evenly coated.
Cover and chill for at least 1 hour, or overnight.
Preheat your oven to 200°C/fan 180°C/gas 6.
Spread the chips out on a large, non-stick baking tray in a single layer and spray with low-calorie cooking spray. Spread the drumsticks out on another non-stick baking tray.
Put the chips on the shelf below the chicken and cook for 20 minutes, then turn everything and swap over the trays.
Cook for a further 20 minutes, or until the chicken is cooked through.
At the same time, toss together the celery, cucumber, lettuce and radishes. Mix the yogurt with the chives, lemon juice and garlic granules, and season lightly.
Stir the yogurt dressing through the salad and scatter over the reserved chives. Brush the remaining sriracha evenly over the chicken.
Serve 2 drumsticks per person with the chips and salad.
