Preheat your oven to 400°F (200°C) if you plan to bake the chicken. Line a baking sheet with parchment paper for easy cleanup.

Prepare three shallow bowls: In the first, combine the flour with garlic powder, paprika, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, place the breadcrumbs.

Take each chicken strip, first dip it in the flour mixture, coating both sides, then dip it into the beaten eggs, and finally coat it with the breadcrumbs. Make sure each piece is well coated.

If baking, place the breaded chicken strips on the prepared baking sheet and brush lightly with olive oil. Bake for 15-20 minutes, flipping halfway through, until golden brown and the chicken reaches an internal temperature of 165°F (75°C).

If frying, heat olive oil in a frying pan over medium heat. Cook the breaded chicken strips in batches for about 3-4 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure they reach 165°F (75°C).

While the chicken is cooking, prepare the Honey Dijon Dip. In a small bowl, whisk together Dijon mustard, honey, mayonnaise, and apple cider vinegar until smooth and well combined.

Once the chicken tenders are done, remove them from the oven or pan and let them rest for a few minutes before serving.

Serve the chicken tenders with the Honey Dijon Dip on the side.