Cover a shallow cookie sheet or jelly roll pan with aluminum foil. Place a metal cooling rack on top of the foil. Spray the cooling rack with non-stick cooking spray or olive oil sprayer.

Stir the honey mustard dipping sauce and water in a shallow bowl.

In another shallow bowl combine Panko crumbs, garlic powder, onion powder and parsley.

Dip each piece of chicken into the honey mustard sauce, then into the Panko crumb mixture, coating the chicken thoroughly.

Place chicken on the baking pan.

Cook for 15-18 minutes or until chicken is cooked completely (turning chicken halfway through).

Serve with your favorite dipping sauce.