In a large bowl, coat the chicken tenders in the salt, smoked paprika, white pepper, onion granules, then set aside.

Whisk the eggs together in a medium bowl, dip each tender in the egg, the cornflakes, firmly press the cornflakes into the chicken tenders to ensure they are sticking and the tenders are coated all over, then transfer to a lined baking tray, spray each tender with a few sprays of cooking spray, then bake for 20-25 minutes.

When the tenders are 3-4 minutes from being baked, mix together the hot honey ingredients in a medium, microwaveable bowl, then microwave the hot honey for 20 second intervals, until loose and runny.

Make your rice bowl. Add the rice, edamame and radishes to a bowl. Dip each tender in the hot honey, until coated all over, then add to your rice bowl. Garnish with sesame seeds, along side the pickled onions. Drizzle with sriracha mayonnaise if you fancy and extra kick of spice!