Preheat oven to 400 degrees. Line a baking sheet with parchment paper (for easier clean-up) and place a wire rack on top. Spray the rack with cooking spray; set aside.

On a large cutting board, cut chicken tenders into 1-inch pieces. Lightly salt and pepper chicken pieces and set aside.

On a large piece of wax paper (for easier clean up) place flour on left hand side of paper and season very generously with salt, pepper, and 1 teaspoon thyme and mix well. Whisk eggs in another bowl until well combined and place in middle of wax paper. Place the breadcrumbs to the right of the eggs and stir in cheese, cayenne and 2 teaspoons thyme and mix well.

Place 1/3 of chicken pieces in the seasoned flour and toss to coat. Shake off any excess flour from chicken pieces and transfer to egg mixture and coat chicken well. Transfer coated chicken pieces with a slotted spoon to the breadcrumb mixture and toss until completely coated. Place the breaded chicken pieces on a rack-lined baking sheet, spacing them evenly apart. Repeat process until all the chicken is breaded. Lightly spray chicken with olive or vegetable oil. Bake until golden brown and chicken is cooked through, about 18 to 20 minutes.

In a mini food processor or small bowl, stir the apricot jam, mustard, and crystallized ginger together until combined.

Serve chicken with apricot mustard mixture.