In a shallow bowl, whisk together the egg and one tablespoon of water. In a separate shallow bowl, combine the panko and cassava flour and stir until well combined. Set the bowls next to each other for dredging.

Pat the chicken dry with a paper towel and season both sides with salt and pepper. Dip a piece of chicken first in the egg mixture and shake off the excess. Then, dredge the chicken in the panko mixture, pressing it into the chicken to help it adhere. Set aside. Repeat with the remaining pieces of chicken.

In a large, deep, non-stick skillet, heat the avocado oil over medium heat until it is shimmering. Working in batches, carefully lay the chicken into the oil in a single layer. Fry until golden brown on both sides and cooked through, about 3 to 5 minutes per side. Transfer the cooked chicken to a plate lined with paper towels and repeat with the remaining pieces of chicken. Using a paper towel, carefully wipe down the skillet to remove any burnt bits in between batches. If the skillet runs dry as you’re cooking the chicken, add more oil as needed.

Carefully wipe down the skillet and reduce the heat to medium-low. Add 1 tablespoon more of avocado oil, the garlic, ketchup, honey, broth, vinegar, chipotle chili powder, and smoked paprika and whisk to combine. Bring to a light simmer and cook, simmering and stirring, until the flavors have melded and the sauce has thickened, 3 to 4 minutes.

Remove from the heat and transfer the cooked chicken tenders back into the sauce and gently toss until the chicken is well coated in the Chipotle Honey sauce.

Transfer to a platter and top with parsley and flakey salt.