Place the fresno chiles, thai chile, and honey into a small saucepan.
Over medium heat bring the saucepan to a simmer, stirring occasionally. Once the saucepan is simmering, reduce the heat to low and continue to cook for 1 hour until it's fragrant and spicy.
Just take the pot off the heat for a few seconds if it starts to bubble too much.
Use a fine mesh strainer over a medium-sized bowl and pour the hot honey into the strainer. Discard the chiles that remain in the strainer. Let the honey sit for 30 minutes to an hour to thicken.
While the Hot Honey is resting, make the homemade chicken tenders. Preheat the deep fryer to 350°F. Or, preheat the oil using a dutch oven with 3 inches of oil up the side of the pan.
Place the chicken tenders, flour, salt, garlic powder, onion powder, and pepper into a zipper-sealed plastic bag. Toss until the chicken is well coated in the spice mixture.
In a large shallow bow, add the eggs and a splash of water. Beat together until combined.
In another shallow bowl, add the breadcrumbs.
Working in batches with one tender at a time, shake off any excess flour and put it into the egg mixture to coat it.
Then transfer from the egg wash to the breadcrumbs and gently press the breadcrumbs in so they stick.
Line a sheet tray with parchment paper and put the breaded tender on it. Repeat with the remaining tenders.
Fry the tenders a couple at a time, do not crowd the pan. Fry breaded chicken for 4-5 minutes or until an internal temperature reaches 165°F on a meat thermometer.
Place fried tenders on a paper towel-lined plate to absorb any excess grease. Place the fried tenders on a wire rack that sits on top of a sheet tray to catch any grease drips to keep the tenders crispy. Repeat until all tenders have been fried.
Serve immediately with the Hot Honey and enjoy.