For the hot honey sauce:

In a saucepan over medium-low heat, combine the honey, hot sauce, cayenne pepper, garlic powder, chili powder, and salt. Warm for about five minutes, then turn off the heat and let it steep while you prepare the chicken.

For the chicken tenders:

In a large bowl, combine the panko, flour, paprika, garlic powder, onion powder, 1 teaspoon salt, and ½ teaspoon black pepper. Mix thoroughly.

In a second large bowl, whisk together the beaten eggs, milk, hot sauce, and the remaining salt and pepper.

Dip each chicken tender first in the egg mixture, then in the panko mixture, pressing the panko firmly onto the surface so it sticks. Place the coated tenders on a baking sheet and spray them evenly with olive oil spray.

Preheat the air fryer to 390°F.

Arrange the tenders in a single layer in the air fryer basket, leaving space between them. Cook for 8 to 9 minutes, turning halfway through, until the internal temperature reaches 165°F.

Serve the chicken tenders with a drizzle of the hot honey sauce.