Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.

Cut each bacon slice in half crosswise to create 12 pieces. In a small bowl, mix together brown sugar, garlic powder, onion powder, black pepper, paprika, and salt until thoroughly combined.

Pat chicken tenders dry with paper towels. Take one tender and coat it generously with seasoning mixture on all sides, pressing gently so it adheres. Wrap a half slice of bacon around the tender in a spiral pattern, starting at one end and overlapping slightly. Tuck both ends of bacon underneath the tender to secure, then place seam-side down on prepared baking sheet. Leave about 1 inch of space between tenders. Repeat with remaining tenders.

Lightly spray the wrapped tenders with cooking spray to help achieve crispy bacon texture and allow brown sugar to caramelize properly.

Bake for 25-30 minutes until bacon is deeply golden and crispy, and chicken reaches an internal temperature of 165°F in the thickest part. The brown sugar should form a glossy, caramelized coating. If bacon isn't quite crispy at the 30-minute mark, switch to broil for 1-2 minutes, watching closely to prevent burning.

Let tenders rest on the baking sheet for 3-5 minutes before serving to allow coating to set and keep chicken juicier.