Place the chicken tenders in a bowl, cover with pickle juice, and let soak for 30 minutes to tenderize; drain and pat dry.

Combine the salt, pepper, paprika, Sazon/Adobo, ground ginger, and garlic powder, then coat the chicken tenders evenly in the spice mixture; marinate in the refrigerator for 30 minutes to 1 hour.

Set up a breading station with flour, beaten eggs, and panko breadcrumbs. Dredge each tender in flour, dip in egg, then coat with panko, pressing lightly to adhere.

Preheat the air fryer to 400°F (200°C) for 3-5 minutes and spray the basket with nonstick oil spray.

Arrange the breaded tenders in a single layer and air fry for 9-11 minutes, flipping halfway through and spritzing lightly with oil, until the internal temperature reaches 165°F (74°C).

Meanwhile, melt the butter in a small saucepan, add the minced garlic, and sauté for 1-2 minutes until fragrant.

Stir in the honey, chili flakes, and a pinch of salt, and simmer for 2-3 minutes until slightly thickened.

Toss the hot chicken tenders in the warm honey butter glaze and serve immediately.