Make dipping sauce by whisking together the yogurt, mayonnaise, chopped chipotles, lime juice and sat & pepper together in a small bowl. Cover and refrigerate.

Preheat oven to 425. Line a rimmed baking sheet with aluminum foil, and lightly mist with non-fat cooking spray.

Place Panko onto baking sheet, and lightly mist bread crumbs with an olive oil mister or non-fat cooking spray. Then sprinkle with some salt and pepper. Place in oven and bake, tossing around a few times to ensure even toasting, until golden brown, about 3-5 minutes.

Pour panko into a shallow bowl. Re-spray baking sheet with non-fat cooking spray and set aside.

Place the flour and egg substitute each in separate bowls as well.

Working one at a time, dip each onion ring in to the egg, shake off excess, then dip into flour and coat evenly. Now dip again into egg, gently shake off excess, and then coat with the Panko breadcrumbs. Place onion ring onto prepared baking sheet. Continue with remaining onion rings.

Place in oven and bake, flipping once, until golden brown, about 12-14 minutes.

Give chipotle dipping sauce a quick stir, and serve with onion rings.