Following these steps will guide you in creating these delicious Pumpkin Seed Crusted Chicken Tenders with Maple Sriracha Dipping Sauce:

1. Prepare the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easier cleanup.

2. Make the Pumpkin Seed Coating:
– In a food processor, add the pumpkin seeds, breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper.
– Pulse until the mixture is finely chopped but not completely ground; it should have a coarse texture.

3. Prepare the Chicken:
– In a shallow bowl, beat the eggs lightly.
– Dip each chicken tender into the egg, allowing excess to drip off, then dredge it in the pumpkin seed mixture, pressing gently to ensure it adheres well.
– Place each coated chicken tender on the prepared baking sheet.

4. Bake: Drizzle a little olive oil over the chicken tenders to enhance crispness. Bake for 15-20 minutes or until they are golden brown and cooked through, reaching an internal temperature of 165°F (74°C).

5. Prepare the Dipping Sauce:
– In a small bowl, combine the maple syrup, sriracha, soy sauce, and lime juice. Mix well until fully combined.

6. Serve: Allow the chicken tenders to cool for a few minutes before serving. Serve alongside the maple sriracha dipping sauce for a delightful flavor kick.