1. Preheat oven to 425°F; mist a baking sheet with cooking spray. In a bowl, combine panko, Parmesan, garlic powder, thyme and 1/4 tsp. salt.
2. Season chicken with pepper and remaining salt. Pour butter into a bowl. Dip a strip of chicken in butter; allow excess to drip off. Transfer strip to crumb mixture, turning to coat. Transfer to baking sheet. Repeat with remaining chicken, butter and crumbs.
3. Bake, turning once, until strips are golden, about 20 minutes. Put honey in a medium bowl and microwave until hot, 15 to 30 seconds. Stir in mustard. Serve chicken hot, with honey-mustard for dipping.