For the Chicken Tenders: Arrange chicken tenderloins on a cutting board or tray and pat dry with paper towels.

Combine corn starch, salt and cayenne pepper in a small bowl. Use a fine mesh sieve to dust cornstarch mixture evenly over tenderloins. Flip tenderloins and repeat on second side.

Pour mayonnaise and panko crumbs into two shallow bowls. Dip each tenderloin in the mayonnaise, using fingers to remove any excess, then dredge in breadcrumbs. Place breaded tenderloins on a platter and spray evenly with olive oil or cooking spray. Flip tenderloins and repeat on second side.

Arrange tenderloins in an air fryer according to unit instructions. If available, divide tenders between bottom basket and rack insert. Set unit to bake at 360 degrees F for 10 minutes.

After 10 minutes, carefully flip and rearrange chicken tenders for even baking. Bake for an additional 6 minutes.

When baked, serve with Sriracha honey mustard.

For the Sriracha Honey Mustard: Combine all ingredients in a small bowl and whisk until evenly mixed. Sauce can be stored for up to 1 week tightly covered in the refrigerator.