In a medium size bowl combine the dijon mustard, honey, BBQ sauce and lime juice. Mix well and season with salt and pepper if needed. Set aside

Preheat oven to 350 degrees F. Line a baking sheet with parchment or a silpat.

Spread the quinoa on the prepared baking sheet and bake until toasted, golden brown and crispy, 20 to 25 minutes. Let cool, then transfer all but 1/3 cup to a food processor or high powdered blender. Process the quinoa until half of it is ground into flour and the other half is in small pieces, about 1-2 minutes.

Increase the oven temperature to 475 degrees F. Line a baking sheet with foil and spray or brush it with the olive oil.

Add the quinoa crumbs + the 1/3 cup of reserved quinoa to a large bowl and add in the Panko bread crumbs, pepper and seasoned salt. Stir to combine.

In another bowl combine the buttermilk and 1/4 cup of the BBQ Honey Mustard sauce, add the chicken and toss well.

Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly spray the fingers with cooking spray or a mist of olive oil.

Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven and serve with the remaining BBQ Honey Mustard. Garnish with fresh cilantro and or parsley + a lemon wedge if desired.