Preheat oven to 400 degrees Fahrenheit.
Prepare a baking sheet with parchment paper and place a wire rack on top, spraying it lightly with cooking oil.
In a skillet over medium heat, add the 2 tablespoons of olive oil. Once shimmering, add the 1.5 cups of panko breadcrumbs. Toast for a few minutes, stirring frequently, until they turn a beautiful golden brown. Remove from heat and let cool slightly.
Arrange three shallow dishes. In the first, combine the 1/2 cup of all-purpose flour with the 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp onion powder, and a generous pinch of salt and black pepper. In the second dish, place the 2 beaten eggs. In the third dish, spread your toasted panko breadcrumbs.
Take each chicken tender and first dredge it in the seasoned flour, shaking off any excess. Then, dip it into the beaten eggs, letting any excess drip off. Finally, press the chicken into the toasted panko breadcrumbs, ensuring it’s fully coated.
Place the coated chicken tenders in a single layer on the prepared wire rack on the baking sheet.
Bake for 20–25 minutes, or until the tenders are golden brown and cooked through.
While the chicken is baking, whisk together the 1/3 cup mayonnaise, 1/4 cup yellow or Dijon mustard, 3 tbsp pure honey, and 1 tbsp lemon juice in a small bowl until smooth and well combined.
Serve immediately with the honey mustard dip on the side for dipping.