Combine yogurt, buttermilk, garlic, mustard, chili powder, pepper, and salt in a large mixing bowl. Whisk ingredients together until completely incorporated.

Add chicken to bowl and coat completely with marinade. Cover bowl and refrigerate for 4 hours or overnight.

In a separate mixing bowl, whisk together flour, paprika, dried thyme, and baking powder. Reserve seasoned flour.

Remove chicken tenders from marinade. Dip tenders into seasoned flour once and place onto a wire rack-lined sheet pan to collect any excess flour or drippings.

Preheat oil to 350°F. Repeat last step (to double dredge), then allow floured tenders to rest for 5 minutes.

Fry tenders for 3–5 minutes each until chicken reaches an internal temperature of 165°F. Tenders should be golden brown and crispy.

In a mixing bowl, whisk together yogurt, milk, eggs, syrup, and vanilla.

In a separate bowl, combine flour, baking powder, and salt.

Add dry ingredients to wet and whisk together. Do not overmix—batter should be lumpy.

In a small sauce pot, combine honey and peppers. Slowly bring to a boil and let cook for 2 minutes. Remove from heat and let cool slightly before serving.

Plate each portion with 1 or 2 waffles, a few crispy fried chicken tenders, and drizzle with hot pepper honey. Enjoy right away!