Add honey and serrano peppers, seeds facing up, in a small pot and heat over medium-low until lightly simmering. Let bubble for 5 minutes, then remove from heat and let cool for 5 minutes. Drizzle over cooked chicken tenders.
While honey sauce cooks, add honey mustard ingredients to a small bowl and whisk to combine. Serve alongside hot honey chicken tenders and enjoy!
You can increase the heat of the hot honey by letting the serrano peppers simmer longer, so place them cut side down and strain after heating. You can also swap the serrano peppers for a hotter variety such as habanero.