Preheat the oven to 400°F. Place a wire cooling rack into a rimmed baking sheet.
Place the flour, salt and pepper in a shallow bowl. Whisk together the eggs and Sriracha in a second shallow bowl. Combine the panko and olive oil in a third bowl.
Working in small batches, toss the chicken strips in the flour, shake off any excess, dip them in the egg mixture, shake off any extra, and roll them in the panko. Shake off any excess, then place the strips at least 1 inch apart on the wire rack. (It’s possible you may need to bake these in two batches.)
Bake until the chicken strips are golden brown and cooked through, 15 to 18 minutes.
While the chicken is cooking, place the preserves in a small saucepan or skillet. Heat over low heat until melted, then stir in the mustard and thyme. Transfer the sauce to a small bowl, transfer the chicken strips to a serving platter and serve hot.