Add the cornstarch, onion powder and salt to a shallow bowl or a plate and whisk to combine.
Dip the chicken tenders in the cornstarch mixture and shake off any excess cornstarch and set aside.
Heat the olive oil in a large skillet over medium heat and cook the chicken tenders in two batches for about 6 to 8 minutes, flipping halfway through.
Check for doneness with a meat thermometer, remove the chicken from the pan and set aside for later.
Add the sesame oil to the pan along with the garlic and cook just until the garlic becomes fragrant about 30 seconds.
Add the chicken broth, honey and soy sauce and stir and cook for about 8 minutes or until the sauce thickens.
Add the chicken back to the pan and flip it over in the sauce to ensure that it all gets coated.
Serve with freshly chopped green onions and sesame seeds for garnish if desired.