Preheat oven to bake at 400 degrees F. Place a wire rack on a foil-lined baking sheet and coat rack with cooking spray. Set aside.
In a shallow bowl, combine panko, marjoram, herbes de Provence, salt, and pepper, to taste.
In another shallow bowl, whisk together the egg and minced garlic.
Dip each piece of chicken in the egg wash, coating both sides, and then transfer to the panko herb mixture, making sure to coat each piece evenly. Remove the chicken from the panko, shaking off any excess coating, and place on the prepared wire rack.
Bake chicken for 12 minutes and then flip and cook another 5 to 8 minutes until the outside is crisp and the chicken is cooked through.
To make the honey mustard sauce, whisk together the mustard and honey. Serve with panko crusted chicken.