Preheat your oven to 400°F (or air fryer to 375°F). Lay bacon slices on a baking sheet lined with parchment paper. Cook until crispy, about 10–12 minutes. Meanwhile, place frozen breaded chicken tenders on a separate baking sheet and bake according to package directions until heated through and crispy, usually 12–15 minutes.

While the chicken and bacon are cooking, slice open the hot dog buns or brioche rolls, keeping the seam intact to help hold fillings. Spread softened butter generously on the outside of each bun. Toast the buns in a dry skillet over medium heat or under the broiler for 1–2 minutes per side until golden brown and warmed through.

Place the toasted buns open-side-up on a clean baking sheet. Once the chicken is done, cut the tenders lengthwise if thick to fit into the buns. Lay 1–2 tenders into each bun like sausage links.

Sprinkle shredded cheddar cheese evenly over the chicken in each bun. Crumble the cooked bacon over the cheese. Return to the oven or air fryer under the broiler for 2–4 minutes, watching closely, until the cheese is melted and gooey.

While the sandwiches are broiling, mix the honey mustard, mayonnaise, and yellow or Dijon mustard in a small bowl until smooth and creamy.

Remove the sandwiches from the oven. Drizzle the prepared sauce generously over the chicken, cheese, and bacon. Add optional toppings like shredded lettuce, tomato slices, red onion slivers, and dill pickles for extra crunch and flavor. Serve immediately.