Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Combine mayonnaise, honey, mustard, and garlic powder for the dipping sauce in a small bowl and set aside.

Combine paprika, garlic powder, onion powder, salt, and pepper in a small dish. Sprinkle evenly on both sides of the chicken tenders.

Pulse pretzels in a small food processor or blender jar until evenly crushed, but not powdery. Place pretzel crumbs into a shallow dish. Lightly whisk egg and water In a second dish. Add flour to a third dish. Place dishes in the following order: flour, egg mixture, pretzels.

Dip each tender into flour, shaking off any excess. Next, dip into egg mixture, letting any excess drip off. Coat chicken in pretzel crumbs last and place on the prepared baking sheet. Spray liberally with cooking spray.

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 13 to 15 minutes. Turn tenders over halfway through cooking, and spray with additional cooking spray. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with the dipping sauce.