Preheat the air fryer: Set to 390–400°F (200°C). Let it heat while you prep the chicken.

Pat dry the chicken: Use paper towels to remove surface moisture. This helps the coating stick and crisp nicely.

Mix the dry coating: In a bowl, combine cornstarch or breadcrumbs with smoked paprika, garlic powder, onion powder, salt, and pepper.

Lightly oil the chicken: Toss the tenders with 1–2 teaspoons of oil to help the coating adhere and encourage browning.

Coat the tenders: Dredge each piece in the dry mixture, shaking off excess. You want an even, light layer, not clumps.

Prepare the basket: Spray the air fryer basket lightly with cooking spray to prevent sticking.

Air fry the first side: Arrange tenders in a single layer with space between. Cook for 5–6 minutes.

Flip and continue: Flip the tenders and cook another 4–5 minutes, until the coating looks set and lightly golden.

Make the glaze: While they cook, stir BBQ sauce with honey (or brown sugar) and apple cider vinegar. This gives you a glossy, tangy-sweet finish.

Glaze and finish: Brush a thin layer of BBQ sauce on both sides of the tenders. Return to the air fryer for 2–3 minutes to set the glaze without burning. Internal temp should reach 165°F (74°C).

Rest and serve: Let the tenders rest 2–3 minutes. Garnish with chopped herbs if you like. Serve extra sauce on the side.