Pat the chicken tenders dry with paper towels to ensure they sear nicely. Season evenly with salt, pepper, paprika, chili powder, cinnamon, and onion powder.

Heat 1 tablespoon of butter or oil in a large skillet over medium-high heat. Add the seasoned chicken tenders and sear each side for about 3–4 minutes until golden brown and cooked through.

In the same skillet, reduce heat to medium and add the remaining tablespoon of butter or oil. Sauté the minced garlic for about 30 seconds until fragrant.

Stir in the coconut aminos (or soy sauce), red wine vinegar, and honey. Simmer for 2–3 minutes until the sauce thickens slightly.

Return the seared chicken tenders to the skillet, tossing them to coat with the sauce. Simmer on low heat for an additional 2 minutes.

Transfer the glazed tenders to a serving plate and garnish with parsley or sesame seeds if desired. Serve hot with rice, noodles, or salad.