Use the kitchen shears to cut the chicken tenders into pieces. Aim to make each piece about 1-inch by 1-inch by ½-inch. (You don't have to be exacting about this.)
Stir the flour, paprika, garlic powder, onion powder, and sea salt together in a medium-sized bowl. In a second bowl, whisk two eggs.
Spray your air fryer trays with cooking oil spray. I used two trays.
Dip each piece of chicken in the flour, the egg, and then the flour again. Coat all the chicken pieces.
Put the coated pieces of chicken on your prepared air fryer trays. Make sure the chicken is in a non-touching single layer for air frying. Don't crowd them!
Mist the chicken well with cooking oil spray to completely cover the raw flour and help it crisp up well.
Air fry for 5 minutes at 375°F. Then switch the position of the trays in the air fryer oven (no need to flip the chicken) and air fry 5 more minutes at 375°F.
Flip the chicken pieces over and spray them well with the cooking oil spray. (Again, make sure the flour is completely coated with the oil.) Switch the position of the trays in the air fryer and air fry a final 2-3 minutes at 375°F.
Use a meat thermometer to check that the chicken pieces reached a safe minimum internal temperature of 165°F. Air fry a little longer if needed.
Serve the popcorn chicken with dipping sauce. Freeze any cooked popcorn chicken that you will not be able to use within 3-4 days.