Cut chicken breasts into 1 ½ inch long strips. Season strips with garlic, oregano, soy sauce, salt and pepper. Place pop kiwicha in a dish. Dredge chicken pressing kiwicha so it covers chicken strips completely.
Heat oil in a skillet. Oil must be hot, but not boiling or the kiwicha will brown and quickly and the chicken will not be cooked. Fry chicken strips until tender and golden. Remove from the skillet as soon as they are ready. Drain on paper towel.
Blend goldenberry and place in a small pan over low heat with a dill sprig and sugar. Add vinegar and mustard. Bring to a boil for 10 minutes. Add more sugar if necessary. Strain sauce and serve with the Chicken Finger appetizers.