Pat the chicken tenders dry with a paper towel.

In a bowl, mix the crushed corn flakes, garlic powder, paprika, salt, and pepper.

In another bowl, whisk the eggs until frothy.

Dip each chicken tender in the egg mixture, then coat it in the cornflake mixture.

Lightly spray the air fryer basket with cooking spray, then place chicken tenders in a single layer.

In a small pan over medium heat, add avocado oil, minced garlic, and the white parts of the green onion. Sauté until fragrant.

Stir in gochujang, honey, ketchup, mirin, and sesame oil. Cook until the sauce is combined and heated through, then set aside.

Air fry the chicken at 380°F for about 12-15 minutes, flipping halfway through until golden brown and crispy.

Remove from the air fryer and toss in the Korean sauce until well coated.

Plate the chicken and garnish with the green parts of the green onion and toasted sesame seeds.