Heat oven to 400°F. Place cooling rack on cookie sheet; spray rack with cooking spray.
Lightly season chicken tenders with salt and pepper. Between pieces of plastic wrap or waxed paper, place chicken; gently pound with flat side of meat mallet or rolling pin until even thickness.
Place eggs in shallow bowl; beat lightly. In second shallow bowl, stir together flour, 1 teaspoon salt, the garlic powder, mustard, 1 teaspoon pepper and the paprika. In third shallow bowl, stir together bread crumbs and Parmesan cheese.
Dip each chicken tender in egg wash and coat with flour mixture; place on plate. Dip flour-coated chicken tenders again in egg wash; coat with bread crumb mixture. Arrange chicken in single layer on cooling rack. Spray chicken with cooking spray.
Bake 10 minutes. Turn chicken; bake 10 to 15 minutes longer or until no longer pink in center.
Meanwhile, in large bowl, gently mix coleslaw mix, drained pineapple and dressing until evenly coated. Add salt and pepper to taste. Refrigerate until ready to use.
Separate dough into 8 biscuits; place on ungreased cookie sheet. Bake as directed on can.
To serve, split warm biscuits. Arrange chicken on bottom halves of biscuits (you may need to cut chicken into smaller pieces to fit biscuits). Top chicken with pineapple slaw; cover with top halves of biscuits.