Preheat oven to 375°F.
Season the chicken tenders liberally with salt and pepper.
In a shallow dish, whisk together the honey and Dijon mustard until smooth.
Put pretzels into the bowl of a food processor and pulse to medium-sized crumbs. Place crumbs into a shallow dish and add chopped thyme.
Coat chicken tenders first in the honey mustard and then with the crushed pretzels.
Place the breaded chicken tenders on a sheet tray lined with a cooling rack. Spray the chicken tenders with cooking spray and place into the oven for 20 minutes or until crispy and brown.
For the barbeque sauce, heat oil in a small pot over medium-high heat. Add onion and garlic, stir 1-2 minutes, then add vinegar, Worcestershire, honey, mustard, tomato sauce, and pepper. Simmer to thicken over low heat, about 15 minutes. Add hot sauce to taste.
Serve chicken with barbeque sauce and Jicama and Apple Slaw alongside.
For the Jicama and Apple Slaw:
In a large serving bowl, whisk together vinegar, lemon juice, onion honey, oil and celery seed. Add jicama, apple, celery and carrot; toss to coat and chill.