Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Crush pretzels in a zip-top bag using a rolling pin until they resemble coarse crumbs. Combine with breadcrumbs (if using), garlic powder, onion powder, paprika, salt, and pepper.

Pat chicken dry and pound to even thickness if needed. In a bowl, whisk eggs and Dijon mustard.

Dip chicken in egg mixture, then press into pretzel mixture to coat both sides. Place on prepared baking sheet.

Brush coated chicken with olive oil or melted butter. Bake 20–25 minutes until internal temperature reaches 165°F (74°C).

Optional: broil for 1–2 minutes for extra crispiness, watching closely to avoid burning.

For the sauce, combine heavy cream, Dijon mustard, garlic powder, paprika, and honey in a saucepan over medium heat. Simmer and reduce slightly.

Lower heat and add shredded cheddar in small handfuls, stirring until melted and smooth. Add lemon juice, salt, and pepper to taste.

Serve chicken drizzled with mustard-cheddar sauce, garnished with chopped chives or parsley.