In a large bowl, combine egg yolk, 3 tbs. mayo, 1 tbs. Dijon, ¾ tsp. Kosher salt, and 1/8 tsp. freshly ground black pepper. Whisk to combine. Add in the chicken tenders and toss to coat.
Place the Panko breadcrumbs in a shallow bowl. Dredge each chicken piece in the breadcrumbs and turn to coat, pressing gently if needed. Place the coated chicken on a rimmed baking sheet lined with foil. Repeat until all chicken is coated.
Cook at 450 for 15-18 minutes, or until chicken is cooked through and breadcrumbs are browned slightly.
Meanwhile, make the sauce. Combine the ½ cup mayo, ½ cup Dijon, 2 tbs. agave nectar or honey, and a pinch of cayenne pepper in a small bowl. Whisk to combine. Add in the 3 tbs. chopped chives and stir to combine.
Garnish the chicken and sauce with more chives if desired.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.