If you have full chicken breasts rather than tenders, cut them into slices. Sprinkle liberally with adobo.
In a large dish, whip the eggs and add the hot sauce.
In a second dish, pour the flour and season it with adobo.
Dunk the chicken into the egg mixture, then dredge it through the flour.
Heat the oil in a skillet on medium-high heat.
Cook the chicken in the skillet, turning halfway through cooking (around five minutes per side - chicken should be golden).
Mix equal parts honey and mustard for dipping (or just use prepared honey mustard sauce).