Prep the oven or air fryer. For oven: Preheat to 400°F (205°C). Line a sheet pan with foil and set a wire rack on top for even crisping. For air fryer: Preheat to 375°F (190°C) if your model recommends it.

Pat the chicken dry. Use paper towels to remove moisture. Dry chicken helps the spices stick and keeps the bacon from steaming instead of crisping.

Mix the spice rub. In a small bowl, combine smoked paprika, garlic powder, onion powder, pepper, salt, and cayenne (if using). Stir in the oil to form a loose paste.

Season the chicken. Toss the tenders with the spice paste until evenly coated. Use your hands for best coverage.

Wrap with bacon. Take one slice of bacon and spiral-wrap it around each tender, slightly overlapping as you go. If your tenders are large, use 1.5 slices per piece. Tuck the ends under, or secure with a toothpick if needed.

Arrange for crisping. Place the wrapped tenders on the rack (oven) or in a single layer in the air fryer basket. Leave some space between pieces so air can circulate.

Cook until done. Oven: Bake 22–28 minutes, flipping once at the 15-minute mark, until bacon is browned and the chicken reaches 165°F (74°C). For extra crispiness, broil for 1–2 minutes at the end. Air fryer: Cook 14–18 minutes, flipping halfway, until crisp and cooked through.

Rest briefly. Let the tenders sit for 3–5 minutes so the juices settle and the bacon firms up.

Garnish and serve. Sprinkle with parsley if you like and serve with your favorite low-carb dipping sauce.