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Preheat your oven or air fryer to 375º. Line a baking sheet with parchment paper or lightly grease it. For extra crispiness, place the tenders on a wire rack set over the baking sheet.
Mix the coating. In a shallow bowl, add the arrowroot or cornstarch, seasonings and most of the grated parmesan and minced garlic (I like to keep a few tablespoons to the side to add in the middle of the cook). Whisk well.
Dredge the chicken strips through the mixture to ensure it's evenly covered on all side. Place on the prepared baking sheet and continue the process until your strips are all coated and laying flat on the baking sheet.
Lightly spritz the chicken strips with cooking spray on the top side, this will help to giving them a golden crust. Place in the oven and cook for 10-12 minutes.
Pull the strips out and place the remaining parmesan and minced garlic on the top. Place back in the oven for another 4-6 minutes or until the strips are cooked through reaching an internal temperature of 165º. If cooking in the air fryer, cook for 8-10 minutes and then add the leftover cheese and garlic and cook for another 4-6 minutes.
Let them cool for a minute or two and serve as is or with your favorite dipping sauce.