In a large resealable plastic bag, combine yogurt, mustard and garlic. Add chicken; seal bag and turn to coat. Refrigerate overnight.
Preheat oven 425. In another plastic bag, mix flour, paprika, baking powder, salt and pepper. Remove chicken from marinade and add, one piece at a time, to flour mixture; close bag and shake to coat. Place on a wire rack over a baking sheet; spritz with cooking spray. Bake 40-45 minutes or until a thermometer reads 180.