In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken tenders in the flour mixture, shaking off any excess.
In a skillet over medium-high heat, melt 2 tablespoons of butter. Cook the chicken tenders in batches, about 2-3 minutes per side, until a golden brown crust forms and the internal temperature reaches 165°F/74°C. Remove to a plate.
Melt the remaining butter in the skillet and cook the remaining chicken tenders.
Deglaze the pan with about ¼ cup of water, scraping off any bits stuck to the bottom. Allow the liquid to reduce.
Add the garlic and cook for 30 seconds. Then add honey, soy sauce (or tamari), vinegar, and red pepper flakes. Cook for 1-2 minutes until the sauce heats up and starts to thicken.
Return the chicken to the pan and flip to coat it in the sauce.
Garnish with chopped fresh parsley and serve over jasmine rice, noodles, or cauliflower rice.
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