Preheat oven to 450 degrees F and brush sheet pan with olive oil.

In small blender or food processor, blend cornflakes until fine powder forms.

In shallow bowl, stir together almond flour, blended cornflakes, garlic powder, smoked paprika and salt.

In another shallow bowl, whisk together egg, Dijon mustard, maple syrup and water until smooth.

Dip each chicken tender into egg mixture, allowing excess to drip off. Coat in almond flour mixture, pressing lightly so coating sticks.

Place coated tenders on prepared baking sheet. Spray top of tenders generously with cooking spray. Bake for 10 minutes, gently flip tenders and bake for 10

more minutes or until chicken reaches internal temperature of 165 degrees F and coating is golden brown.

While tenders bake, in small bowl, whisk together Dijon mustard, maple syrup, Greek yogurt and salt until smooth.

Serve chicken tenders hot with maple mustard dipping sauce on side.