Preheat the oven to 425°F and line a baking sheet with a wire rack.
Set up three bowls: Bowl 1: ½ cup cornstarch. Bowl 2: 2 whisked eggs. Bowl 3: 2 cups crushed cornflakes mixed with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper.
Pat 1 ½ lbs chicken tenders dry. Coat each piece in flour, dip in the egg, and press into the seasoned cornflake mixture. Place on the prepared rack.
Spray the breaded chicken lightly with avocado oil. Bake for 20-25 minutes, flipping halfway, broil on low until golden brown and cooked through (165°F internal temperature).
In a small saucepan, heat ½ cup honey, 2-3 tbsp hot sauce, ½ tsp cayenne pepper, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp red pepper flakes (optional). Stir until smooth.
Drizzle or toss the baked chicken in the hot honey sauce. Serve warm.
