Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or spray with cooking spray.

In a medium bowl, whisk together Dijon mustard and honey until smooth and well-blended; set aside.

In another dish, mix breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper for the crispy coating.

Set up three bowls: one with flour, another with beaten eggs, and the last with the breadcrumb mixture.

Dip each chicken strip in flour, then in the egg, and finally coat generously in the breadcrumb mixture.

Place the breaded chicken tenders onto the prepared baking sheet in a single layer and lightly spray the tops with oil.

Bake the tenders for 15-20 minutes, flipping them halfway through until golden brown and cooked through.

Allow the tenders to cool for a few minutes before serving.