Pat the chicken tenders dry with paper towels. This helps the coating stick and the sauce cling better.

In a small bowl, whisk together maple syrup, BBQ sauce, bourbon (if using), garlic powder, onion powder, paprika, pepper, and salt. Set aside a couple of tablespoons of the sauce for brushing at the end if you like extra glaze.

Heat olive oil in a large skillet over medium heat. When the oil shimmers, add the chicken in a single layer. Cook for 4–5 minutes without moving them, so they develop a nice brown crust. Flip and cook another 4–5 minutes until the chicken is nearly cooked through.

Pour the maple-BBQ mixture over the chicken. Toss to coat evenly. Reduce heat to medium-low and simmer for 4–6 minutes, stirring occasionally, until the sauce thickens and coats the chicken nicely. If you reserved extra sauce, brush it on in the last minute of cooking for a brighter glaze.

Taste and adjust: if you want more sweetness, drizzle a little more maple; if you want more tang, splash in a splash of apple cider vinegar or a touch more BBQ sauce. Remove from heat and let rest for a couple of minutes before serving.

Serve hot, garnished with chopped parsley if you like. This pairs well with roasted vegetables, mashed potatoes, or a simple green salad.