Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

In a bowl, mix together the honey and Dijon mustard until well combined. Reserve half of the sauce for serving.

Pat the chicken tenders dry with paper towels. This helps the coating stick better.

In another bowl, combine the breadcrumbs, garlic powder, onion powder, salt, and black pepper.

Dip each chicken tender into the honey mustard mixture, allowing excess to drip off. Then, coat it in the breadcrumb mixture, pressing gently to adhere.

Place the coated chicken tenders onto the prepared baking sheet. Make sure they are spaced apart for even cooking.

Spray the tops of the chicken tenders lightly with cooking spray or drizzle with olive oil. Bake for 15-20 minutes, or until the chicken is cooked through and golden brown. Internal temperature should reach 165°F (74°C).

Remove from the oven and let cool for a few minutes. Serve with the reserved honey mustard sauce for dipping.