Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper.
Place cereal in large food-storage plastic bag; crush cereal using rolling pin. Place cereal in wide shallow dish. In another wide shallow dish, stir together mayonnaise, 1/2 cup honey and 1/3 cup mustard.
Dip chicken strips in mayonnaise mixture, then in crushed cereal to coat; place on cookie sheets, spacing chicken evenly apart.
Bake 1 sheet at a time about 25 minutes or until chicken is no longer pink in center and coating is crisp. Remove from oven; cool slightly before serving.
Meanwhile, stir together 2 tablespoons each honey and mustard.
Serve chicken with sauce for dipping.
*Use any plain flavor of Chex cereal you like. I like the sweet, toasty flavor of the corn-flavored one for this recipe.