Start the base. In a saucepan, whisk together the pineapple juice, water, brown sugar, teriyaki, and soy sauce. Bring to a gentle boil over medium heat.

Blend the aromatics. Pulse the pineapple chunks, garlic, onion, and ginger in a blender until finely chopped, then stir into the saucepan.

Add whiskey and reduce. Stir in the lemon juice, rice vinegar, cayenne, sriracha, and 4 tablespoons of the Jack Daniel's (reserve 2 tablespoons). Simmer on medium-low until the sauce reduces by half and turns noticeably darker and thicker — about 45 minutes.

Thicken to cling. Stir the cornstarch into the water to make a slurry, whisk it in, and cook another minute or two until the glaze coats the back of a spoon.

Finish off the heat. Remove from heat, stir in the reserved 2 tablespoons Jack Daniel's and the toasted sesame oil, and let it rest 5 minutes. It will thicken more as it cools.

Brine. Place the tenderloins in a bowl, cover with water, and refrigerate 1 hour for juicy, tender meat.

Set up breading. Combine the flour, panko, salt, paprika, and garlic powder in one bowl. Whisk the milk and eggs in another. Drain the chicken.

Bread. Preheat the air fryer to 370°F for 5–7 minutes. Dip each strip in the egg mixture, then press into the panko mixture, and set on a parchment-lined sheet.

Air fry. Arrange the strips in a single layer, spray generously with cooking spray or brush with oil, and cook 12–15 minutes, flipping halfway, until golden and cooked through (165°F internal).

Glaze and serve. Toss the hot strips in the warm glaze to coat both sides, plate, and finish with a shower of sesame seeds.