Season your chicken tenders with Salt, Black Pepper, Garlic Powder and Onion Powder.
Set up three shallow bowls: one with a whisked Egg, one with Flour, and one with crushed Cornflakes.
Working one at a time, dredge each seasoned tender first in the Flour (shake off excess), then dip into the Egg, and finally press into the crushed Cornflakes to coat thoroughly.
Place the coated tenders in a single layer in the air fryer basket, spray or brush lightly with Cooking Oil, and air fry at 200°C for 15 minutes, turning once halfway through if your fryer requires it for even browning.
Meanwhile, in a small bowl combine 2 tablespoons Greek Yogurt (0% fat) with 1 tablespoon Sweet Chilli Sauce, 1 teaspoon Sriracha and 1 teaspoon Honey; mix well until smooth to make the bang bang sauce.
Smear a little extra Sweet Chilli Sauce (extra, per tender) on each cooked tender before dipping into or drizzling with the bang bang sauce, then serve immediately.
