In a large mixing bowl, blend soy sauce, brown sugar, sesame oil, ground ginger, five spice powder, and chopped green onions until the sugar dissolves.

Add chicken tenders to the marinade, turning to coat.

Cover and refrigerate overnight.

Preheat oven to 350°F (175°C).

Drain chicken tenders, reserving the marinade.

Arrange chicken in a baking dish and bake until brown and tender, basting occasionally with reserved marinade.

Meanwhile, place chicken breasts in a shallow baking dish and pour half & half over them.

Bake for 30 minutes.

Let cool and cut into 1-inch cubes.

In a blender or food processor, process mayonnaise, mango chutney, dry sherry, sherry vinegar, curry powder, and turmeric until smooth.

Dip chicken pieces into the curry mayonnaise mixture, then roll in the chopped peanuts.

Refrigerate for 30 minutes.

Arrange the coated chicken bites on a serving plate with fancy toothpicks.