Mix mayonnaise, honey mustard and honey together in a bowl until well blended. (You may adjust mustard/mayo/honey ratios to taste if desired.)
Coat chicken pieces, then arrange in a lightly greased baking dish.
Pour mayo-mustard mix between and atop chicken pieces. Shake dish lightly to get between the gaps.
Spoon breadcrumbs on top of chicken and sauce, enough to make a crust. I prefer a slightly thicker crust to help absorb the mayo-mustard mix. This results in a lovely topping that can be spooned on top of either potatoes or steamed white rice.
Cover dish with foil and allow to marinade in the refrigerator for 45 minutes, or overnight if desired.
Bake in oven at 180 degrees centigrade for an hour and fifteen minutes.
Remove the foil and allow to bake for another 15 minutes.
Serve with rice, and steamed vegetables.