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In a bowl, whisk 2 eggs.
In another bowl, combine the lowcarb breadcrumbs (or crumbs) with smoked paprika, a touch of salt & black pepper.
Dip each chicken tender into the whisked egg, allowing any excess to drip off, then coat it with the seasoned breadcrumbs.
Place the breaded tenders in a single layer in the air fryer basket. Spray them lightly with avocado oil for a crispy finish. Air-fry or bake for 12 mins, flip, and airfry for another 3-5 mins until golden brown and cooked through (internal temp should reach 165F - time varies by airfryer + thickness, so it may be longer for you.
While the tenders are going, bring a pan to LOW heat, add ¼ cup low sugar honey or regular honey, 2 to 3 tbsp sriracha, 1 tbsp rice vinegar, 1 tbsp soy sauce, and ½ tsp garlic powder. Mix well.
Add the sauce into a bowl and carefully dip both sides of the tenders, or you can spoon it over. Top with sesame seeds.
Serve with your favorite dipping sauce.