In a medium bowl, whisk together the all purpose flour, chili powder, kosher salt, black pepper, and cayenne pepper. Add the egg and milk and whisk until smooth. Add the chicken tenders to the flour mixture and stir to coat well.
Place the panko breadcrumbs in a medium sized bowl. Set a plate next to the panko. Using your fingers or a set of tongs, dip and thoroughly coat each piece of chicken in the panko crumbs. Set the crumb coated chicken strips on the plate.
STOVE TOP DIRECTIONS: Warm the olive oil in a large stainless steel skillet over medium high heat. When the oil is shimmering, use the tongs to carefully and quickly place half of the chicken in the skillet in a single layer. Let the chicken cook undisturbed for about 2 minutes, until it has lightly browned, then flip it over and cook the second side for 2 minutes (or until cooked through).
OVEN DIRECTIONS: Preheat the oven to 425 degrees F. Set a wire rack over a rimmed baking sheet. Lightly grease the rack with olive oil. Place the crumb coated chicken strips on the wire rack. Spray liberally with olive oil spray. Bake for 10 minutes, or until the chicken is cooked through.
Set a plate out while the chicken finishes cooking. Transfer the finished chicken to the plate. Squeeze the lime wedges over the chicken and drizzle with honey just before serving.
