• Trim tendons from tenderloins if desired. Pat chicken dry with paper towels.
• Whisk the egg and milk together in a small bowl. 
• Add the pecans, panko bread crumbs, garlic powder and paprika to a bowl of a food processor. Lightly pulse into fine crumbs. Then transfer the crumb mixture to a shallow dish or bowl.
• Create an assembly line with the chicken, egg, and pecan mixture. One by one, dip chicken tenders into the beaten egg and milk mixture, allowing any excess liquid to drip off, then coat each side with the pecan/panko mixture. Gently press the mixture onto the chicken so it stays until each tender is mostly coated. Then repeat for the rest of the tenders. 
• Preheat the air fryer to 375F. Spray air fryer basket with cooking spray. Place chicken in a single layer and spray the top with cooking spray. Cook for 7-8 minutes, flipping halfway through, or until chicken is cooked through and a light golden brown.
• Let the chicken strips rest on a plate for 5 minutes before slicing. Drizzle the honey over the chicken right before serving. 

Additional Cooking Methods:

• Grill method: Set grill to medium heat (~450°F). Spray grill with cooking spray. Add the chicken in a single layer and spray the top with cooking spray. Cook chicken for 3 minutes, then flip, and grill for another 2-3 minutes or until cooked through (155°F internal temperature*).Let the chicken rest on a plate for 5 minutes before slicing. Drizzle the honey over the chicken right before serving.
• Oven method: Preheat the oven to 400 °F. Add an oven-safe wire metal rack on top of the large baking sheet and spray with cooking spray. Place the chicken tenders on top of the rack, about an inch apart. Bake for 15-20 minutes until chicken is cooked through (155°F internal temperature*).*carryover cooking will ensure your chicken reaches 165°F and prevents overcooking.