1/2 cup Dijon mustard
1/2 cup mayonnaise
1/2 cup honey
1 tablespoon apple cider vinegar
2 boneless, skinless chicken breasts (about 2 pounds)
1 1/2 cups whole roasted almonds, ground in a food processor to a coarse meal
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Arrange a rack in the middle of the oven and heat to 400°F. Line a baking sheet with parchment paper; set aside.
Whisk together the mustard, mayonnaise, honey, and vinegar in a large bowl. Transfer half of the honey-mustard sauce to a small bowl, cover, and place in the refrigerator until you're ready to serve.
Stir together the ground almonds, salt, and pepper in a wide, shallow bowl.
Cut each chicken breast lengthwise into 1/2-inch-wide strips. Place the chicken pieces in the bowl with the remaining honey mustard and toss to fully coat. One by one, roll the chicken tenders in the ground almonds to fully coat. Gently press the almond coating so it adheres to the chicken. Transfer the chicken to the prepared baking sheet and repeat with the remainder of the pieces. Coat the tops of the chicken tenders with cooking spray.
Bake without flipping until the chicken is cooked through and the almond coating is lightly browned, 18 to 22 minutes. Let cool for 2 minutes before serving with the reserved honey mustard sauce.