1. To prepare the chicken nuggets, combine first 3 ingredients in a large zip-top plastic bag. Marinate in refrigerator 1 hour, turning occasionally.
2. Place panko in a large skillet; cook over medium heat 3 minutes or until toasted, stirring frequently.
3. Preheat oven to 400°.
4. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon kosher salt. Place panko in a zip-top plastic bag. Combine 2 tablespoons water and egg in a shallow dish; dip half of chicken in egg mixture. Add chicken to bag; seal and shake to coat. Remove chicken from bag; arrange chicken in a single layer on a baking sheet. Repeat procedure with remaining egg mixture, panko, and chicken. Bake chicken at 400° for 12 minutes or until done.
5. To prepare chips, combine oil and 1/4 teaspoon salt in a large bowl. Add potatoes; toss gently to coat. Place microwave plate over parchment paper. Cut paper to fit plate. Cover plate with parchment paper; arrange purple potato slices in a single layer over paper. Microwave at HIGH for 4 minutes or until potatoes are crisp and begin to brown. Repeat procedure with baking potatoes, reusing parchment paper.
6. To prepare sauce, combine mayonnaise and remaining ingredients in a medium bowl; stir to combine. Serve with chicken nuggets and potato chips.