Pour 2 cups of chicken broth into a zip-top bag. Add the chicken and seal. Refrigerate for 20 minutes. While the chicken marinates, stir together the maple syrup and 1/4 cup of sriracha in a small bowl. Set aside. Whisk 2 of the eggs with the remaining
2 tablespoons of the sriracha in a medium bowl. Set aside. Pour matzo mix onto a large plate. Set aside.
Warm waffle iron to high heat. In a medium bowl, whisk remaining egg with remaining 1 3/4 cups of the chicken broth. Add the potato pancake mix and stir to combine. Stir in 1 tablespoon of the vegetable oil. Allow to thicken for 5 minutes. Using a quarter of the mixture at a time, cook 4 waffles for 5 minutes or until golden brown and crispy. Keep warm on a plate in a 150-degree oven.
While waiting for the waffles to cook, make the chicken. Pour vegetable oil into a large skillet and bring to medium high heat. Drain chicken from the broth, then add to the egg mixture, stirring to coat. One piece at a time, remove chicken from egg and sriracha mixture and dip into the matzo mix, turning and pressing to coat. Add half of the chicken tenders to the oil and cover. Cook for 2 minutes, then turn and cook uncovered for 2 more minutes. Remove to a plate lined with paper towels, sprinkle with salt and pepper to taste and keep warm in the oven while you cook the remaining chicken in the same manner.
Place one waffle on each of four plates. Add equal amounts of the mixed greens and chicken tenders to each, then drizzle with the spicy syrup to taste.