Preheat the air fryer to 400°F (200°C).

Set up a breading station with 3 shallow bowls: flour in one; beaten eggs in another; and panko mixed with paprika, garlic powder, onion powder, salt, and pepper in the third.

Pat chicken dry and season lightly with salt and pepper. Dredge each piece in flour (shake off excess), dip in egg, then press into the seasoned panko until well coated.

Let the breaded tenders rest for 5 minutes so the coating adheres.

Lightly spray the air fryer basket with olive oil. Arrange tenders in a single layer without crowding; spray tops lightly with olive oil.

Air fry for 8–10 minutes, flipping halfway, until golden and the internal temperature reaches 165°F (74°C).

While chicken cooks, make the sauce: melt butter in a small saucepan over medium heat. Add minced garlic and cook 30–60 seconds until fragrant (do not brown). Stir in honey and soy sauce; simmer 1 minute. Add red pepper flakes if using; remove from heat.

Transfer hot tenders to a bowl, pour over the warm honey butter garlic sauce, and toss to coat. Garnish with parsley if desired and serve immediately.

Oven option: bake on a lined sheet at 400°F (200°C) for 20–22 minutes, flipping halfway.