Prepare the chicken: Preheat your air fryer to 370°F. In a shallow bowl, combine the panko breadcrumbs with olive oil and season with ½ teaspoon each of salt and pepper. Spread the mixture on a piece of foil, fold the edges slightly to create a shallow dish, and air-fry for 5 to 7 minutes. Stir the crumbs twice during cooking to ensure even browning. Once crisp and golden, return the toasted panko to a shallow bowl and let it cool slightly. Increase the air fryer temperature to 400°F.

In a second bowl, place the flour, and in a third bowl, beat the eggs until smooth. Lightly season the chicken strips with ⅛ teaspoon each of salt and pepper. Working one piece at a time, dredge each strip in flour, dip into the beaten eggs, and then coat with the toasted panko, pressing gently so the crumbs adhere well. Arrange the coated strips on a baking sheet until ready to cook.

Cook the chicken: Working in batches, arrange the coated strips in a single layer in the air fryer basket, leaving space between each piece for air circulation. Air-fry for 9 to 10 minutes total, flipping halfway through at the 6-minute mark, until the coating is golden and the chicken is crisp and cooked through.

Prepare the sauce: While the chicken cooks, whisk together the mayonnaise, barbecue sauce, mustard, honey, lemon juice, and vinegar in a small bowl until smooth and creamy. Serve the hot chicken strips with the tangy dipping sauce on the side.