Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
Place egg in a shallow bowl. Combine almond meal, coconut, garlic powder, paprika and parsley on a large plate. Working with one piece of chicken at a time, dip in egg and coat in almond meal mixture. Place on tray. Spray with oil and bake for 15 minutes or until golden and cooked through.
Meanwhile, combine yoghurt, honey, mustard and juice in a small bowl.
Serve chicken tenders with honey mustard sauce and lemon wedges.