Preheat the oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or greasing it.

In a bowl, combine Dijon mustard and honey until smooth, then set aside for dipping the chicken.

Mix breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper in a shallow dish.

Set up a three-part dipping station with flour, beaten eggs, and breadcrumb mixture.

Dip each chicken strip in flour, then in eggs, and finally press into the breadcrumb mixture.

Arrange the coated chicken tenders on the baking sheet and lightly spray with cooking oil.

Bake for 15-20 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (75°C).

Allow to cool for a few minutes before serving with your favorite dipping sauces.