Place a wired rack coated with cooking spray in a large jelly-roll pan.
Combine honey, mustard, and paprika in a shallow bowl, stirring with a whisk. Reserve half of honey mixture in a small bowl to use as a dipping sauce. Stir 2 tablespoons of water into remaining honey mixture to thin.
Place flour in a shallow bowl. Combine panko and parsley in a second shallow bowl.
Sprinkle chicken with salt and pepper. Dredge chicken in flour, shaking off excess; dip into thinned honey mixture.
Dredge in panko mixture, shaking off excess.
Coat chicken heavily with cooking spray, and place on prepared rack.
Bake at 450 for 15 minutes. Turn chicken over and cook 8 additional minutes or until done and lightly browned.
Serve chicken tenders with dipping sauce.
Recipe courtesy of Weight Watchers. SmartPoints Value per serving: 9
Find it online: https://livelaughrowe.com/honey-mustard-chicken-tenders/