Preheat oven to 400 degrees and lightly grease 2 baking sheets.
To a food processor, add the garlic, oats, cheese, salt, paprika, herbs, and pepper. Process until the texture of course flour.
Put the mustard in a plastic baggy and add the chicken. Rub until fully coated with the mustard.
Put the oat mixture in another bag and then toss in the chicken. Shake until fully coated.
Bake uncovered for 15 minutes, flipping the chicken once half way through.
Allow to cool to room temp, then pop this on a baking sheet lined with wax paper and freeze until frozen solid (about 1 hour). Transfer to a freezer bag labeled with the date.
When ready to eat, you can re-bake the nuggets from frozen for 8-10 min at 425 F or pop in the microwave for a 1-2 min.