Mix buttermilk, maple syrup, salt, and pepper together in a large plastic bag or bowl. Add chicken fingers and coat in the mixture. Let sit in the buttermilk mixture for 30 minutes at room temperature or overnight in the fridge. 

When you are ready to cook, preheat your air fryer to 400*. 

Mix the panko crumbs, Everything seasoning, and a generous amount of salt and pepper in a shallow dish. Take the chicken fingers out of the buttermilk a few at a time and drain. 

Dredge the chicken in the panko, coating each side completely. Repeat until all of the chicken is coated.  

When you are ready to cook, spray the chicken and the air fryer basket with cooking spray. Put the chicken in the basket in a single layer (I do it in a few batches) and cook for 10 to 12 minutes, flipping over halfway through cooking. When you are ready to serve them, you can add them all back to the basket for a couple of minutes to reheat if needed. Sprinkle with a little extra seasoning and salt. 

Make the honey mustard dip by mixing the mustards and honey. Taste and adjust if needed. Serve with chicken fingers.