Mix together the flour, salt, pepper, thyme, and paprika in a shallow dish.
Beat the two eggs in a second shallow dish.
Coat each chicken tender in the flour.
Next, dip each chicken tender in the egg, letting the excess drip off, then back into the flour for a second coat. Place the tenders on a plate once coated.
Pour canola oil into a large skillet until about 1/2-inch high and heat over medium.
Once the oil is hot and shimmering, add the chicken tenders.
Cook for about 4-5 minutes on each side, or until golden brown.
Flip and cook an additional 3-4 minutes or until the chicken is cooked through and no longer pink in the center.
Remove to a paper towel lined plate.
In a separate small skillet, heat the olive oil over medium low.
Add the garlic and cook 2-3 minutes or until it just starts to brown.
Add the soy sauce, honey, and red pepper flakes, if using.
Cook for about 2 minutes, until heated through and well blended.
Brush or drizzle the sauce onto the tenders until coated. Use extra sauce for dipping, if desired.
Garnish with sesame seeds and sliced green onions, if desired.