Whisk the honey, olive oil, lemon juice, garlic, dried basil, dried oregano, dried thyme, kosher salt, and black pepper in a bowl. Reserve 2 to 3 tablespoons of the mixture in a separate clean container before adding the raw chicken.

Add the chicken tenderloins to the remaining marinade and turn them until thoroughly coated. Cover and refrigerate for 30 minutes to 2 hours, avoiding a longer marinating time because the lemon juice can affect the chicken's texture.

Heat a clean grill to medium-high, approximately 400 to 450°F. Remove the chicken from the marinade, discard the used marinade, and lightly oil the grates if necessary.

Arrange the tenderloins across the grates so they do not slip through. Grill for approximately 3 to 5 minutes per side, turning once, until browned and the thickest piece reaches 165°F internally.

Brush the chicken with the reserved marinade during the final minute of grilling only, then transfer the tenders to a clean plate. Let them rest for 5 minutes before serving.