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Add honey, Dijon, and red pepper flakes to a small bowl and stir until well combined; set aside.
Combine flour, salt, and pepper in a small dish. Pat chicken tenders dry with a paper towel, add to flour mixture, coating all sides, and shake off excess flour.
Heat oil in a nonstick skillet over medium heat. Place tenders in the skillet, and cook for about 2 minutes per side, just until no longer pink at the center and juices run clear. An instant read thermometer inserted near the center should read 165 degrees F (74 degrees C).
Drizzle honey mixture over chicken tenders, and serve.