Step 1: In a large bowl, whisk together the buttermilk, garlic powder, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the chicken tenders, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
Step 2: Pour the all-purpose flour into a shallow dish. Remove chicken tenders from the buttermilk mixture, letting excess drip off, then dredge each piece in flour, coating evenly. Shake off excess.
Step 3: Preheat your air fryer to 400°F (200°C) for about 5 minutes.
Step 4: Lightly spray the air fryer basket with cooking spray. Place breaded chicken tenders in a single layer, without overcrowding. Air fry for 10-12 minutes, flipping halfway through, until golden brown and cooked to an internal temperature of 165°F (74°C). Cook in batches if needed.
Step 5: While chicken cooks, melt the butter in a small saucepan over medium heat. Add the honey, minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes (if using). Stir well and cook for 2-3 minutes until fragrant and heated through.
Step 6: Once chicken tenders are done, transfer them to a large bowl. Drizzle the honey butter garlic sauce over the chicken and toss to coat evenly.
Step 7: Transfer to a serving platter, garnish with chopped fresh parsley, and serve warm with your favorite dipping sauces or sides.