I honestly prefer the chicken on the bone; I know sometimes with like, the real feeling sort of chicken from say, boneless chicken breasts in packaging, you run into rubbery texture issues if it's too cheap (and pumped full of water to pump up the price by volume).
If it's a quality chicken tender, I can't tell the difference, besides that it's a chicken tender instead of a whole piece of chicken, and it's small enough for any sort of extra rubbery texture to be negligible. If it's cheap... I can really tell by how tough it is for a larger piece, like what you'd find on a new chicken sandwich from McDonalds, or a boneless chicken breast from the bottom of the barrel.
It is very difficult to find good chicken nowadays.