Crush the Chips: Place the tortilla chips in a large zip-top bag and crush them using a rolling pin until they resemble coarse crumbs. Pour the crushed chips into a shallow dish.

Seasoned Flour Mixture: In another shallow dish, mix the gluten-free flour, garlic powder, onion powder, smoked paprika, salt, and pepper.

Egg Wash: In a third shallow dish, whisk together the eggs and milk until smooth.

Coat in Flour: Dip each chicken tender into the flour mixture, ensuring it's fully coated. Shake off any excess flour.

Dip in Egg Wash: Next, dip the floured chicken tender into the egg mixture, allowing any excess to drip off.

Coat with Crushed Chips: Press each tender into the crushed tortilla chips, coating evenly on all sides. For extra crunch, gently press the chips into the chicken.

Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C) for about 3-5 minutes.

Arrange the Chicken: Lightly spray the air fryer basket with cooking spray. Arrange the chicken tenders in a single layer, making sure they don’t overlap. This ensures that they cook evenly and get nice and crispy.

Cook: Air fry the tenders at 400°F (200°C) for 8-10 minutes, flipping halfway through. The tenders should be golden brown and have an internal temperature of 165°F (75°C). Adjust the cooking time if your tenders are thicker.

Mix: In a small bowl, combine the Greek yogurt (or sour cream), salsa, lime juice, and a pinch of salt. Stir until smooth.

Serve: Serve the chicken tenders hot with the dipping sauce on the side.