To a large bowl, add pulsed plantain chip crumbs, salt, paprika, garlic powder, and onion powder. Mix well to combine.

Add ⅓ of the gluten-free breading to a plate or shallow bowl.*

Add the avocado oil to a shallow bowl.

Lightly dredge one tender in the oil, shaking off excess oil.

Dip the tender into the breading, applying gentle pressure to ensure crumbs stick to the chicken. Coat all sides with the crumbs.

Set aside on the wire rack (if oven-baking) or on a parchment paper-lined baking sheet or plate (if air frying).

Repeat the steps with the remaining chicken tenders, using up the remaining ⅔ of the gluten-free breading as you go.

Preheat oven to 400F. Line a baking sheet with parchment paper and place an oven-proof wire rack on top.

Place the prepared chicken tenders on top of the wire rack, spacing them out so they aren’t crowded on the rack.

Place in the middle rack of the oven and bake for 13-14 minutes, until golden brown and crisp, and internal temperature reads 165F. No flipping needed.

Preheat the air fryer to 400F. You do not need to coat the basket with oil since the breading and plantain chips contain oil.

Place the prepared chicken tenders in a single layer in the basket of the air fryer, leaving some space between each piece to not overcrowd the basket. Work in batches as necessary.

Bake in the air fryer for 10 minutes, flipping each chicken tender with tongs at the 5 minute mark. Bake until golden brown and crispy, and internal temperature reads 165F.

To a small saucepan over medium heat, add coconut aminos, apple cider vinegar, tomato sauce, pineapple juice, coconut sugar, and sea salt, and bring to a boil.

Combine arrowroot starch with water and whisk into a slurry.

Pour the slurry into the simmering sauce and use a whisk to combine. Whisk continuously until the sauce begins to thicken. Remove from heat immediately.