In a large bowl, combine coleslaw mix, apple cider vinegar, water, brown sugar, salt, and red pepper flakes. Set aside.
In a small bowl, combine mayonnaise, hot sauce, buttermilk, garlic powder, and salt. Set aside.
Preheat your Air Fryer to 360 degrees Fahrenheit.
Create a dredging station by placing two large flat pans side by side. In the first, whisk together egg and buttermilk, and season with salt and pepper. In the second, whisk flour, corn starch, salt, paprika, black pepper, garlic powder, onion powder, and cayenne pepper.
Cut chicken tenders into 1-inch chunks. Season them with a little salt and pepper.
Once your Air Fryer is preheated, remove the basket and lightly spray it with oil. Then coat your chicken with the egg mixture, shaking off any excess egg, then the flour mixture, and then place it in the basket, making sure your chicken pieces are not overlapping.
Close the air fryer basket and cook on 360 degrees for 10 minutes, flipping and spraying halfway through cooking.
Once the chicken is done, remove and place chicken into warmed tortilla shells. Top with coleslaw and spicy mayonnaise.