Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

In a mixing bowl, combine the flour, salt, black pepper, garlic powder, onion powder, and cayenne pepper.

In another bowl, whisk the eggs until well beaten.

In a third bowl, place the breadcrumbs.

Dip each chicken tender first into the flour mixture, coating evenly, then into the eggs, and finally into the breadcrumbs. Place them on the prepared baking sheet.

In a small saucepan over medium heat, combine honey, soy sauce, sriracha, rice vinegar, and sesame oil. Stir occasionally until the mixture comes to a simmer.

In a separate bowl, mix the cornstarch with water to create a slurry. Add this to the sauce, stirring until it thickens slightly.

Brush or drizzle half of the sticky sauce over the chicken tenders, ensuring they are well coated.

Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and golden brown, flipping halfway through.

Once cooked, remove from the oven and toss the chicken tenders in the remaining sticky sauce.

Garnish with chopped green onions if desired and serve warm.