Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper, placing a wire rack on top.

Marinate chicken strips with sea salt, black pepper, garlic powder, smoked paprika, onion powder, thyme, oregano, basil, and parsley for 5-10 minutes.

In a bowl, whisk together eggs and almond milk.

Create coating stations: one with crushed cornflakes and breadcrumbs mixed with seasonings, another with cornstarch and flour.

Coat each chicken strip in the flour mixture, then dip in the egg mixture, and roll in the breadcrumb mixture.

Lightly spray coated chicken tenders with olive oil and bake for 30-35 minutes until golden brown and internal temperature is 165°F (74°C).

In a skillet, melt butter over medium-high heat, add BBQ sauce, chicken stock, and strawberry preserves. Bring to boil, then simmer for 1-2 minutes.

Drizzle the warm strawberry BBQ sauce over the baked chicken tenders before serving.