Preheat the air fryer to 400°F.
In a shallow wide bowl or plate, mix together the panko, flour, 1 tsp salt, ½ tsp black pepper, paprika, garlic powder, and onion powder.
In another bowl, whisk together the eggs, milk, and hot sauce.
Dip each chicken tender into the egg mixture, letting any excess drip off. Then coat in the panko mixture, pressing lightly so it sticks well. Place on a plate or tray and repeat with the remaining tenders.
Lightly spray both sides of the chicken with olive oil spray. Arrange in a single layer in the air fryer, working in batches if needed.
Cook for 15 to 18 minutes, flipping halfway through, until golden, and the internal temperature reaches 165°F.
For extra color, broil for 2 to 3 minutes at the end, watching closely.
While the chicken cooks, make the honey mustard glaze. In a small bowl, whisk together all glaze ingredients until smooth. Taste and adjust, adding more honey for sweetness or mustard for tang.
Brush on or toss the crispy chicken tenders in the honey mustard glaze.
Serve alongside or over a chopped salad kit. Enjoy!