In a shallow dish/bowl, mix together yellow mustard and honey for chicken, set aside. Using a food processor or blender, add panko, walnuts, parsley, dash of salt, and dash of pepper; process for 1 minute or until processed into fine crumbs. Pour crumbs into a shallow bowl/container.

Taking each chicken strip, coat in honey mustard mixture, then place into crumb mixture and toss to coat. Repeat for all chicken strips.

Preheat oven to 375 degrees.

Arrange a baking sheet with a metal cooling rack** over the top (this is optional see note below), spray lightly with nonstick spray.

Set strips onto rack on top of baking sheet. Lightly spray the tops of the strips with olive oil spray. Place into oven and cook 15 minutes.

Turn oven to broil, and broil the strips for 2-3 minutes, watching closely to prevent burning. Remove from oven, carefully flip strips over, then place back into oven and broil for 2-3 minutes, or until that side has crisped up a bit (careful not to burn). Remove from oven and serve.

Place chicken strips into the Air Fryer basket (not touching each other). Spray the tops with oil spray. Cook at 400 degrees for 5 minutes. Flip the chicken strips over and lightly spray the tops with oil spray. Cook another 5-6 minutes or until the center is cooked through with an internal temperature of 165 degrees. Carefully remove. Repeat for remaining chicken strips.