Prepare the breadcrumbs:
Spread the panko breadcrumbs onto a baking tray, spray lightly with oil, and bake in a preheated oven at 200°C for about 7 minutes until golden brown. Transfer to a plate.

Prepare the coating:
In a bowl, whisk together the egg, mustard, mayonnaise, salt, pepper, and flour. Add the chicken mini fillets and mix well to coat them evenly.

Bread the chicken:
Transfer the coated fillets onto the plate with toasted panko and roll them to cover completely. Gently press the breadcrumbs onto the chicken to help them stick.

Bake the chicken:
If possible, place a wire rack on the baking tray to allow better air circulation. Lightly spray the rack with oil and place the breaded fillets on top. Spray the fillets with oil, season with a little salt, and bake at 200°C for about 15 minutes. To ensure the chicken is fully cooked, insert a thermometer into the thickest part—it should read between 71-75°C.

Make the honey sauce:
Mix all the sauce ingredients in a bowl until smooth and creamy.

Serve:
Transfer the baked chicken bites onto a plate, garnish with chopped parsley, and serve with the honey sauce.