In a saucepan over medium low heat, mix all the sauce ingredients—except the cornstarch slurry. Bring it to a low boil.

Slowly drizzle in the cornstarch while whisking. Let the sauce thicken until it coats the back of a spoon, then turn off the heat and allow it to cool for 10 minutes.

While the sauce cools, cut the chicken tenders into 3-inch pieces. Place them in a zip-top bag or bowl.

Pour 1/3 cup of the cooled sauce into the chicken, ensuring each piece gets a good coating.

Reserve the remaining sauce in two containers—one for basting uncooked chicken and another for the cooked chicken.

Thread the marinated chicken pieces onto skewers, packing them snugly. You should end up with about 6 large skewers.

Place a few skewers into your air fryer and cook for 12-15 minutes total, flipping and basting with sauce every 4 minutes until chicken reaches 165°F.

If you’re using wooden skewers, soak them in water for at least 30 minutes before cooking.

Preheat your oven to 450°F. Arrange the chicken skewers on a rimmed baking sheet lined with foil and bake for 14 minutes.

Preheat your grill to medium-high. Place the skewers over direct heat, cooking each side for 5-6 minutes, continually basting with butter.