• In a blender, combine the mayonnaise, avocado oil, chipotle chili peppers, honey, soy sauce, and salt. Process until smooth.
• Place the chicken in a shallow dish or zip-top bag. Pour the marinade over the meat. Marinate in the refrigerator for at least 1 or up to 4 hours.
• In a pie plate or other shallow dish, combine the flour, cornstarch, salt, garlic powder, and cayenne pepper.
• Remove the chicken from the marinade. Coat the chicken in the flour mixture. Transfer to a wire rack set on a baking sheet and let rest for 10 minutes.
• Make the sauce by combining the honey, chipotle pepper, adobo sauce, apple cider vinegar, lime juice, and garlic in a small saucepan. Simmer until warm. Stir in the butter and cook until it melts.

Pan Fry

• Heat ¼ inch of oil to 325°F to 350°F (medium to medium-high heat). Cook in batches for 3 to 4 minutes per side, until golden brown and an instant-read thermometer registers 160°F. The temperature will rise to 165°F as it rests. Transfer to a wire rack set on top of a baking sheet to rest while you continue cooking the remaining batches.

Deep Fry

• Heat the oil to 350°F. Cook for 3 to 5 minutes total, until an instant-read thermometer registers 160°F. Transfer to a wire rack set on top of a baking sheet to rest for at least 5 minutes.

Air Fry

• Preheat your air fryer to 400°F. Spray both sides of the chicken with oil. Cook for 8 minutes. Flip and re-spray. Cook for another 6 to 8 minutes. Let rest for 5 minutes before serving.

All Methods

• Toss or brush the tenders with the chipotle lime sauce before serving.