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Preheat the oven to 350F (175C). Set aside a rimmed baking sheet (no need to prep the baking sheet as the tenders have oil so they should not stick)
In a medium bowl, combine the tenders with the oil, tamari, and seasonings. Let sit while the oven preheats to absorb the marinade.
Transfer chicken tenders to the baking sheet in a single layer. Bake in the oven for 15 minutes, or until an instant-read meat thermometer inserted in the chicken reads 165F (74C). If you removed the tendon and the tenders have split, the chicken may be finished cooking before the 15 minutes. Use a meat thermometer for the most accuracy and to avoid under or over cooked chicken.
Serve with your favorite dipping sauce and side dishes. Store leftover chicken tenders in the refrigerator in an airtight container for up to 4 days.