1. In a large bowl, combine the egg, buttermilk, flours and spices and whisk until smooth.
2. Add chicken tender to batter and leave to marinate for 30 minutes in the fridge.
3. In a small bowl, combine the mayonnaise, sweet chilli & sriracha sauces and honey then set aside.
4. Add panko crumbs to a shallow baking tray. Doing one chicken tender at a time, allow excess batter to drip off chicken before rolling in panko crumbs pressing gently to ensure an even coating on all sides. Set aside on a clean plate.
5. Pre-heat the air fryer at 200°C. Spray each coated chicken tender with cooking oil spray and arrange in air fryer tray being careful not to overcrowd. Cook at 200°C for 15 minutes, flipping each tender at the 7 minute mark. Cook in batches, keeping the cooked ones warm on a tray in the oven set to 100°C.
6. Once all tenders are cooked, drizzle with enough sauce to coat the crumb and toss. Serve on a large plate with remaining sauce to dip, and dress with fresh chopped coriander and lime wedges.

Options: Shallow fry in a large frypan with 1cm deep of vegetable oil. Drain well on kitchen paper before coating in the sauce.