1- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup.

2- In a food processor or by crushing in a ziplock bag, combine 6 cups crushed cornflakes, 1/4 cup grated parmesan cheese, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and a pinch of salt to create fine crumbs.

3- Beat 2 eggs with 2 tablespoons hot sauce in a bowl, then coat 2 pounds chicken tenders thoroughly in the mixture for even flavor infusion.

4- Dredge the coated chicken in the crumb mixture, pressing to ensure full coverage; for a thicker coating, repeat the egg and crumb dredging once more to boost crunch.

5- Place the coated chicken on the prepared baking sheet, drizzle with olive oil, and bake for 20 to 25 minutes until crisp and fully cooked.

6- In a small saucepan, warm 1/2 cup honey, 2 to 3 tablespoons hot sauce, 1 to 3 teaspoons cayenne pepper, 3/4 teaspoon chipotle chili powder, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and a pinch of salt just before the chicken is done to keep the sauce fluid.

7- Drizzle the warm hot honey sauce over the baked chicken and garnish with fresh thyme, cilantro, or parsley before serving immediately.