First off, preheat your oven to 400°F (about 200°C). This ensures your chicken tenders come out crispy and delightful.

While the oven is heating up, take your boneless chicken breasts and slice them into tenders. Aim for even cuts so they cook uniformly. It's tempting to skip this step and use whole breasts, but trust me, tenders are where the magic happens.

In a medium bowl, combine garlic powder, onion powder, salt, black pepper, cayenne pepper, and dried thyme. Mix it up nicely. Then, sprinkle this seasoning blend over your sliced chicken tenders, making sure each piece is well-coated.

Now comes the fun part! Grab a strip of bacon and wrap it around each chicken tender. Try to cover as much of the chicken as possible. The bacon will render its fat while cooking, aiding in the flavor and moisture of the chicken.

In a separate bowl, take your packed light brown sugar and stir in the Dijon mustard to create a paste. This will act as the adhesive for that delicious caramelizing effect. Take your bacon-wrapped chicken tenders and dip them into the brown sugar mixture, ensuring they’re well-coated and ready for the oven.

Position your prepared chicken tenders on a baking sheet lined with parchment paper. Place them in the preheated oven and let them bake for 20-25 minutes, or until the bacon is crispy and the chicken is fully cooked.

Once they’re out of the oven, let them rest for a couple of minutes. This allows the juices to redistribute. Then, you can serve these succulent delights hot—perhaps with your chosen sides.