Preheat oven to 425 degrees and spread walnuts onto a baking sheet. Roast walnuts for 5 minutes or until you can smell them. Let cool.
Place roasted walnuts in a food processor and grind for about 30 seconds until you reach a breadcrumb-like consistency. (Be careful not to over-grind or you’ll end up with walnut butter.)
Mix nutritional yeast, dried spices, and salt into the ground walnuts.
Coat chicken tenders in the walnut mixture and then arrange them evenly on a cooling rack set into a cooking sheet (making sure the chicken tenders don’t touch each other so they cook evenly).
Spray lightly with avocado oil then bake for 12 minutes at 425 degrees. Turn the broiler on and broil for about 5 minutes until breading is lightly browned and chicken is cooked through.
Serve with maple “honey mustard” on the side.