Whisk ¼ cup each miso paste and rice vinegar, 2 tbsp tamari, 2 tsp each grated ginger and honey and 1 tsp sesame oil. Pour mixture over 8 oz skinless chicken tenders in a zip-top bag; marinate for 30 minutes. Transfer marinade to a saucepan. Bake chicken at 350°F until no longer pink in center, about 15 minutes, then broil for 2 minutes to caramelize the top. Bring marinade to a boil; serve as sauce with baked chicken.