Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
Place the 5-ounce bag of pretzels in a food processor or blender and pulse until they form a coarse breadcrumb-like flour.
Transfer the ground pretzels to a bowl and stir in the almond flour (or gluten-free flour), paprika, garlic powder, and 1/2 teaspoon sea salt until evenly combined.
Whisk the two large eggs in a shallow bowl until smooth.
Dip each thin chicken fillet into the beaten eggs, then press into the pretzel mixture to coat both sides thoroughly. Place coated fillets onto the prepared baking sheet; repeat with remaining chicken.
Bake on the center rack for 15 to 25 minutes, depending on thickness, until the chicken is cooked through and the crust is golden and crisp. Internal temperature should reach 165°F (74°C).
Meanwhile, make the honey mustard sauce by blending the olive oil, Dijon mustard, cider vinegar, raw honey, and 1/4 teaspoon sea salt until smooth.
Serve the baked chicken with the honey mustard sauce alongside your preferred sides.
