Pre-heat a non-stick pan with oil in it to medium-high heat. Season chicken tenders with salt and pepper.
Rub both sides of the seasoned chicken with 1/4 cup Dijon mustard and press into plate of panko. Sear the chicken tenders until crisp, about 3 minutes per side. In a bowl combine yogurt, honey and remaining 1 tablespoon Dijon mustard. Season with salt and pepper.
Serve seared chicken tenders with yogurt sauce and vegetables on the side.