In a small bowl whisk together ingredients for honey mustard dipping sauce. Can be made ahead and stored for up to a week.
Preheat oven to 425°F. In a small bowl whisk three eggs. In a second bowl whisk together almond flour, salt, paprika, onion powder, garlic and pepper breaking up any clusters of almond flour. In a third bowl add the shredded coconut.
Lightly salt the chicken tenders with sea salt. Working with one chicken tender at a time dip into the eggs, then the almond flour mixture, back into the eggs and then finally into the coconut mixture. Continue with all chicken tenders and arrange on a lightly greased baking dish.
Bake for 20 minutes until golden brown. Serve with honey mustard dipping sauce and enjoy!