In a small bowl whisk together ingredients for honey mustard dipping sauce, set aside. Can be made ahead and stored for up to a week.
Preheat oven to 425°F.
Pour the eggs into a shallow bowl. In a second bowl whisk together almond flour, 1 teaspoon salt, paprika, onion powder, garlic powder and pepper breaking up any clusters of almond flour. In a third bowl add the shredded coconut.
Sprinkle the chicken tenders with remaining salt. Working with one chicken tender at a time dip it 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!