1. Pat chicken tenders dry and season with salt and pepper. Set up three bowls: flour in first, beaten eggs in second, panko mixed with paprika in third. Dredge each tender through flour, egg, then panko, pressing to coat well.

2. Preheat air fryer to 375°F. Spray basket with cooking spray and arrange tenders in single layer without touching. Spray tops generously with oil. Air fry for 8-10 minutes, flipping halfway through, until golden brown and cooked to 165°F internally.

3. While chicken cooks, melt butter in small saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant but not browned. Stir in honey, salt, and pepper. Simmer for 2-3 minutes until slightly thickened and glossy.

4. Remove crispy tenders from air fryer and place in large bowl. Pour warm honey butter garlic sauce over chicken and toss gently but thoroughly to coat every piece. The heat helps sauce cling beautifully to the crispy coating.

5. Transfer glazed tenders to serving plate while still hot. Drizzle any remaining sauce over top and serve immediately. These are best enjoyed fresh when coating is crispy and sauce is warm and sticky.