Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a medium bowl, whisk together the Dijon mustard and honey until well combined. Set aside.
In a shallow dish, combine the breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper.
Place the flour in a separate shallow dish and the beaten eggs in another dish.
Dip each chicken strip first into the flour, shaking off any excess, then into the egg, and finally coat it with the breadcrumb mixture, pressing gently to adhere.
Arrange the coated chicken tenders on the prepared baking sheet. Lightly spray the tops with cooking spray or drizzle with a little oil for extra crispiness.
Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the coating is golden brown. Flip the tenders halfway through baking for even crispiness.
Remove from the oven and let cool for a few minutes before serving.