Preheat the oven to 400℉ (220℃). Line two baking sheets with parchment paper and lightly spray with cooking spray.
Slice the zucchinis into thin rounds, about 1/8-inch thick.
In a shallow bowl, mix together panko breadcrumbs, grated Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper.
In a separate bowl, beat the eggs.
Dip each zucchini slice into the beaten eggs, then press into the breadcrumb mixture, making sure both sides are well-coated. Place the coated zucchini slices on one of the prepared baking sheets.
For the chicken fingers, set up a breading station with three shallow bowls: one with flour mixed with onion powder, dried thyme, dried oregano, and cayenne pepper; one with beaten eggs; and one with panko breadcrumbs.
Dredge each chicken tender in the flour mixture, then dip into the beaten eggs, and finally coat with panko breadcrumbs. Place the breaded chicken tenders on the other prepared baking sheet.
Lightly spray the zucchini slices and chicken fingers with cooking spray.
Bake the zucchini chips and chicken fingers in the preheated oven for 20-25 minutes, until both are golden brown and crispy.
While baking, prepare the dipping sauce by combining mayonnaise, Dijon mustard, and honey in a small bowl. Mix well.
Serve the oven-baked zucchini chips and chicken fingers hot, accompanied by the honey mustard dipping sauce.