Preheat the oven and the pizza stone/pizza pan at 500°F for 30 minutes.
Toss the chicken tenders with smoked paprika, cayenne pepper, onion powder, garlic powder, oregano, salt, pepper and 1/2 teaspoon of oil. Set aside.
Place a skillet over medium heat. Once the skillet is hot, add some oil. Add diced onions and sauté for about 2 minutes until fragrant. Transfer to a plate.
Add some more oil to the same skillet and increase the heat slightly. Once the oil is hot, add chicken tenders. Sear each side for about 2 minutes until the chicken is just cooked through. Transfer to a plate, let it cool slightly and then shred into bite-sized pieces.
On a floured surface, press and stretch the pizza dough into a 10-inch round with your fingers or a rolling pin. Work from the middle to the edge and be careful not to press on the outer edge. Transfer the dough to a floured pizza peel.
Spread the pizza sauce on the dough, leaving a ½-1 inch border. Sprinkle some torn basil leaves, then top with half of the mozzarella cheese. Add the sautéed onions, shredded chicken and cherry tomatoes evenly. Sprinkle the remaining cheese over the pizza.
Transfer the pizza to the pizza stone/pizza pan and bake until the bottom is golden brown and the cheese melts, about 10 minutes. Cooking time may depend on your oven and the stone/pan.
Remove the pizza from the oven. Slice and top with the remaining basil leaves. Serve right away.