In a small saucepan, stir together maple syrup, honey, bourbon, and cayenne over medium heat. Cook, stirring occasionally, until bourbon flavor is tamed slightly, about 3 minutes.
Remove from heat; transfer to a bowl, and refrigerate until ready to use.
In a medium bowl, whisk together eggs and buttermilk until smooth. Stir in flour, cornmeal, salt, baking powder, and melted butter.
Preheat a waffle iron to medium-high heat; spray with cooking spray, if desired.
Spoon about 1/3 cup batter per waffle until waffle iron. Cook until browned and crisp, about 5 minutes. Transfer to a wire rack set in a rimmed baking sheet.
Repeat with remaining batter. Transfer cooked waffles to oven; keep warm.
Add oil to a large skillet to a depth of about 1 inch. Heat over medium-high until oil reaches 350°.
Meanwhile, season chicken evenly with salt, smoked paprika, and peppers.
Stir together cornmeal and flour in a shallow bowl. Stir together buttermilk, sour cream, and mustard in another shallow bowl.
Dip seasoned chicken tenders in buttermilk, then place in flour mixture, turning to coat. Transfer to a plate in an even layer (do not pile).
When oil reaches 350°, gently add about 1/3 of chicken, being careful to not overcrowd skillet. Cook, turning occasionally and adjusting heat to keep oil temperature about 350°, until chicken is browned on both sides and cooked through, 5 to 7 minutes.
Transfer cooked chicken to another wire rack set in a rimmed baking sheet; keep warm in oven with waffles while cooking remaining chicken.
To serve, top warm waffles with pats of butter. Add chicken, then drizzle with cooled maple-bourbon syrup. Garnish with green onion, if desired.