Preheat your oven to 400F. Take two shallow bowls large enough to dip the chicken tenders. Add the egg to one and whisk. In the second bowl, combine the coconut flour, garlic powder, onion powder, chili powder, paprika, 1/2 tsp salt, and 1/2 tsp pepper; mix together well. Take one chicken tender, dip it in the whisked egg, then dip it into the flour mixture, ensuring it's fully coated. Repeat this process for each tender. Bake the coated chicken tenders at 400F for 10 minutes, then flip them over and bake for another 10 minutes. Ensure the internal temperature of the chicken reaches a safe level. While the chicken bakes, prepare the honey sriracha sauce: in a small bowl, mix together the 1/4 cup + 2 tbsp honey, 3 tsp sriracha, 2 tsp garlic, and 1/2 tsp salt. Once the chicken tenders are cooked, brush them generously with the honey sriracha sauce.
