In a medium bowl, whisk together the Dijon mustard, minced shallot, honey, olive oil, chopped rosemary, Meyer lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Transfer half of this mixture to a covered container and refrigerate until serving.

Place the chicken tenderloins in a large resealable plastic bag or bowl. Pour the remaining Dijon mixture over the chicken, seal, and toss to coat evenly. Marinate in the refrigerator for at least 2 hours or up to 8 hours, turning the bag occasionally.

Preheat your grill to medium heat (about 350°F). Remove the chicken from the marinade and let any excess drip off.

Brush the chicken lightly with canola oil and season with a pinch of salt and pepper. Grill the tenders, turning once or twice, until they are cooked through and reach an internal temperature of 165°F, about 8 minutes.

In the last 1–2 minutes of grilling, brush the chicken with the reserved Dijon mixture. Continue cooking just until the glaze is warmed and slightly caramelized.

Transfer the grilled chicken tenders to a platter and serve immediately, with any extra reserved glaze on the side if desired.