On a large plate, mix together the flour, garlic powder, salt, and black pepper. On a second plate, beat the eggs. On a third plate, add the panko breadcrumbs with a small pinch of salt.

Coat each chicken tender in the flour mixture, then dip into the eggs, then press firmly into the panko until fully coated. Repeat with all the chicken.

Preheat the air fryer to 400 degrees F or preheat the oven to 425 degrees F. Place chicken in a single layer. If using an air fryer, cook in batches.

Spray the tops generously with olive oil spray, flip, and spray again. Air fry for 10 to 12 minutes or bake for 15 to 18 minutes, until the internal temperature reaches 165 degrees F.

While the chicken cooks, whisk together the soy sauce, honey, garlic, water, and cornstarch in a bowl.

Melt the butter in a large skillet over medium heat. Add the honey mixture and cook for about 2 minutes until thickened.

Add one or two cooked chicken tenders at a time to the skillet and coat them in the sauce. Repeat until all tenders are glazed. Serve immediately.