Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until reduced by half, about 10 to 15 minutes. Set aside to cool.

In a shallow bowl, combine the mustard and olive oil, and season well with salt and freshly ground black pepper. Toss the chicken in the mustard mixture until well coated.

Combine the dukkah and Parmigiano-Reggiano in a wide, shallow dish, and mix thoroughly. Roll each tender in the dukkah mix until well coated.

Thread a chicken tender on each skewer. Place the chicken skewers on wire cooling racks. Nest each wire rack in a baking sheet and place it in the oven. Bake until the meat is firm and the dukkah crust is golden, about 25 to 30 minutes.

Serve the skewers with the vinegar-honey sauce.