Preheat your oven to 400 degrees F. In a mixing bowl, whisk together the eggs, almond milk, and apple cider vinegar. Submerge the chicken tenders in this mixture to marinate.
Place the gluten-free panko breadcrumbs in a food processor and pulse until fine. Spread them on a parchment-lined baking sheet, drizzle with avocado oil, and toast in the oven for 10-12 minutes until golden.
Transfer the toasted breadcrumbs to a shallow dish and mix in the salt, paprika, black pepper, garlic powder, onion powder, cajun seasoning, and dried dill until well combined.
Set a wire rack over a baking sheet lined with parchment paper and lightly grease it. Dredge the marinated chicken tenders in the seasoned breadcrumbs, pressing to adhere.