Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. In large resealable food-storage plastic bag, place chicken tenders and seasoning; shake in bag to coat. Set aside.
Unroll dough. Sprinkle 2 tablespoons of the cashews over dough; press in lightly. Turn dough over; sprinkle with remaining cashews. Separate dough into 12 breadsticks.
Wrap one breadstick around each chicken tender (dough will not completely cover chicken). Place 1 inch apart on cookie sheet.
Bake 15 to 20 minutes or until golden brown and thermometer inserted in center of chicken reads 165°F.
Meanwhile, in small bowl, mix marmalade, Sriracha sauce and soy sauce until well blended. Serve with chicken twists.