Pat the chicken breast tenders dry with paper towels to remove excess moisture.
In a small bowl, combine kosher salt, black pepper, garlic powder, and smoked paprika.
Sprinkle the seasoning mixture evenly over both sides of the chicken tenders.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken tenders to the skillet in a single layer without overcrowding.
Cook the chicken tenders for 3 to 4 minutes on one side without moving them, until golden brown.
Flip the chicken tenders and add the unsalted butter and fresh thyme leaves to the skillet.
Continue cooking for another 3 to 4 minutes, spooning the melted butter over the chicken to baste it.
Check that the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer.
Remove the chicken tenders from the skillet and let them rest for 3 minutes before serving.