Pat the chicken tenders dry with paper towels and place them in a large bowl.

Season the chicken tenders with salt, black pepper, garlic powder, and paprika. Toss well so each piece is evenly coated with the seasonings.

Set up three shallow bowls for breading: add the all-purpose flour to the first bowl; crack the eggs into the second bowl, add the water, and beat until smooth; and add the panko breadcrumbs to the third bowl.

Working one piece at a time, dredge each seasoned chicken tender in the flour, shaking off any excess.

Dip the floured chicken tender into the beaten egg mixture, letting any extra drip back into the bowl.

Press the chicken tender into the panko breadcrumbs, turning to coat all sides and gently pressing so the crumbs stick well. Place the breaded tenders on a plate or tray and repeat with the remaining chicken.

Heat the vegetable oil in a large skillet over medium heat until hot and shimmering.

Add the breaded chicken tenders to the skillet in a single layer, cooking in batches if necessary to avoid crowding the pan.

Cook the chicken tenders for about 3 to 4 minutes per side, or until golden brown and cooked through, then transfer them to a plate and keep warm while you cook the remaining tenders.

Once all the chicken tenders are cooked, carefully wipe out the skillet with a paper towel to remove any dark crumbs, leaving a very thin film of oil in the pan.

Add the butter to the skillet over medium-low heat and let it melt gently.

Stir in the minced garlic and cook for 30 to 45 seconds, stirring constantly, until fragrant but not browned.

Add the honey, soy sauce, and apple cider vinegar to the skillet and stir well to combine with the garlic and butter.

Let the honey garlic sauce simmer gently for 1 to 2 minutes, stirring often, until slightly thickened and glossy.

Return the cooked chicken tenders to the skillet, turning each piece to coat it evenly in the honey garlic sauce.

Simmer the coated chicken tenders in the sauce for another 1 to 2 minutes, turning once or twice, until the sauce clings nicely to the chicken.

Remove the skillet from the heat and let the honey garlic chicken tenders rest for 2 to 3 minutes before serving so the coating can set slightly.