Pat your chicken breast with a paper towel to dry them.

Using a knife, cut your chicken breast into chicken tender shapes.

Preheat your air fryer on 400°F for 5 minutes.

Spray your air fryer basket with non-stick cooking spray.

Take out three bowls. In one bowl, add your flour. In the second bowl, add your panko breadcrumbs, salt, black pepper, garlic powder and onion powder. In the third bowl, add your 3 large eggs and beat them until whisked.

Take each tender and dip it first into your flour bowl, then into your egg bowl and finally in your breadcrumb mixture.

Place the breaded chicken in your air fryer basket and repeat until you have filled up the tray. Be sure to give some space so the chicken tenders aren’t touching each other. If you have leftover chicken tenders, bake them in another batch.

Bake on 400° F for 10 minutes, flipping each chicken tender after 5 minutes.

In a skillet, mix together the ingredients for the sauce except for the cornstarch and water. It should be olive oil, honey, low sodium soy sauce, minced garlic and optional red chili flakes. Measurements are above.

Heat up your skillet on medium heat. Let it heat up for about 3-4 minutes.

In another bowl, add your cornstarch and water and mix together. Pour that mixture onto the sauce to thicken it up. Continue cooking for about 3-4 minutes until it thickens.

Add your chicken tenders to the saucepan and gently mix them until they are coated in the sauce.

Cook for an additional 3-4 minutes and remove from the skillet.

Garnish with sliced green onions.