Mix together Greek yogurt, Dijon mustard, and honey in a large Tupperware container or bowl.

Cut each chicken breast into 4-5 slices, the desired size of each of your chicken strips. Add strips to the Tupperware/bowl with the yogurt mixture and coat well.

Cover the container and let the chicken marinate in the fridge for at least an hour or overnight.

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper. If baking with butter, cut four tablespoons into small pieces and distribute evenly on baking sheet.

Add pretzels to a food processor and pulse until they have the consistency of fine powder. You will probably have to do this in batches.

Mix together pretzel crumbs and everything bagel seasoning in a large, shallow dish.

Remove chicken from fridge and shake off excess yogurt before coating each piece in the pretzel mixture.

If using butter, melt the butter on the baking sheet in the oven for a minute or so before adding the chicken fingers. If not using butter, simply arrange the chicken strips on the parchment-lined baking sheet.

Repeat until all chicken strips are coated. Make more pretzel/everything seasoning mixture if necessary.

Bake for 15 minutes and then remove from oven to flip over each strip so they can bake evenly on both sides. If using butter, distribute the remaining 2 tablespoons in small pieces throughout the pan after flipping the chicken. Bake for an additional 15 minutes or until chicken reaches an internal temperature of 165 degrees.

Remove from oven and allow a few minutes to cool. Serve on salads, with dipping sauces, or in wraps.