In a medium mixing bowl, whisk together the flour, chili powder, kosher salt, black pepper, and cayenne (or paprika).
Add the egg and milk to the seasoned flour mixture and whisk until smooth and combined.
Toss the chicken tenders in the flour-egg mixture until each piece is well coated.
Spread the panko breadcrumbs on a plate and press each coated chicken tender into the panko to fully cover; set the breaded tenders on a clean plate.
Heat the olive oil and butter in a large skillet over medium heat until shimmering.
Cook the chicken in the skillet until lightly browned and cooked through, about 2 minutes per side (adjust time for thicker strips), then transfer to a plate to rest briefly.
Squeeze lime juice over the cooked chicken and drizzle with honey, tossing gently to coat.
Serve immediately with lime wedges alongside.
