Prepare the Chicken Coating: In a medium-sized mixing bowl, whisk together the cornflour, plain flour, salt, black pepper, garlic powder, and onion powder until well combined.

Coat the Chicken: Add the cubed chicken to the flour mixture. Toss everything together until each piece of chicken is evenly and generously coated. Let it sit for 5 minutes; this helps the coating adhere properly.

Preheat the Air Fryer: Set your air fryer to 200°C (180°C fan) and let it preheat for about 3 minutes. A hot start is crucial for crispiness.

Cook the Chicken: Arrange the coated chicken pieces in a single layer in the air fryer basket. Be sure not to overcrowd it; cook in two batches if necessary. Lightly spray the tops of the chicken with cooking oil.

Air Fry: Cook for 15-20 minutes, flipping the pieces over halfway through the cooking time. The chicken is done when it’s golden brown, crispy, and cooked through. I find that using tongs is the best way to flip each piece for even browning.

Make the Sauce: While the chicken is in the air fryer, combine all the sauce ingredients (sweet chili sauce, honey, soy sauce, rice vinegar, minced garlic, and sesame oil) in a small saucepan.

Simmer the Sauce: Place the saucepan over medium heat and bring it to a gentle simmer. Let it bubble away for 3-4 minutes, stirring occasionally, until it has thickened slightly and can coat the back of a spoon. Remove from the heat.

Combine and Serve: Once the chicken is cooked, transfer it to a large bowl. Pour the warm sweet chili sauce over the top and toss gently until every piece is glistening and coated. Garnish with sliced spring onions and toasted sesame seeds, and serve immediately.