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.

Arrange the breaded chicken tenders on the prepared wire rack. Bake in the preheated oven for 15-18 minutes, until the chicken is golden brown and reaches an internal temperature of 165 degrees F.

Serve the crispy chicken tenders warm with your choice of a healthy dipping sauce such as honey mustard.