Mix the honey, mustards, olive oil, lemon juice, and garlic together in a small bowl. Season with salt and pepper and divide in half.
Season the chicken with salt, pepper, and garlic powder. Prepare a bowl for the flour, a separate bowl with half of the honey Dijon mustard, and a separate bowl combining the panko and pretzels.
Dredge seasoned chicken breasts in the flour, shaking off excess. Dip in half of the Honey Dijon mustard, shaking off excess. Press into the mixture of the panko and pretzels and place on a wire cooling rack on a baking sheet.
Bake in a preheated 400F oven until cooked (165F) and golden brown, about 15-25 minutes, depending on the size of the chicken breasts.
Serve straight from the oven with remaining Honey Dijon Mustard.