Prepare the chicken: Place the chicken strips in a medium bowl. In a separate shallow dish, whisk the egg. In a third dish, combine the flour, panko breadcrumbs, paprika, garlic powder, salt, and pepper.

Dredge the chicken: Dip each chicken tender first into the egg mixture, letting any excess drip off, then firmly coat it in the seasoned panko mixture, pressing lightly to ensure full coverage.

Air fry the tenders: Preheat your air fryer to 380°F (195°C). Lightly spray the air fryer basket with olive oil spray. Arrange the breaded tenders in a single layer (work in batches if necessary) and spray the tops lightly with oil.

Cook the tenders: Air fry for 16-18 minutes, flipping halfway through, until golden brown and crispy. The internal temperature should reach 165°F (74°C).

Make the hot honey sauce: While the chicken cooks, combine the honey, hot sauce, apple cider vinegar, and smoked paprika in a small saucepan. Heat over low heat, stirring until smooth and just beginning to simmer. Remove from heat.

Toss and serve: Once cooked, immediately transfer the hot chicken tenders to a large bowl. Drizzle generously with the hot honey sauce and toss gently to coat. Serve immediately with extra sauce on the side if desired.