Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
Whisk eggs together in a small bowl. In a separate bowl, combine Kodiak Cakes, garlic powder, salt and pepper. Remove tendon from each tenderloin then dip in egg, coat in Kodiak Cakes mixture, then place on prepared baking sheet.
Generously spray the tops of chicken pieces with nonstick cooking spray. Bake for 25 minutes, turning and spraying with cooking spray halfway through. Remove from oven and set aside.
While chicken bakes, make the sauce by whisking together all ingredients in a saucepan over medium-high heat. Bring to a boil, stirring occasionally, then reduce heat to low and simmer for 2 minutes, or until sauce has thickened.
Pour sauce over cooked chicken strips and toss to coat. For a stickier coating, place pan in the oven on high broil for 1-2 minutes before serving.