Pat the chicken pieces dry with paper towels to help the coating stick evenly.

Add the chicken to a large bowl and drizzle with olive oil until lightly coated.

Sprinkle in the cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Toss everything thoroughly until every chicken piece is evenly coated with seasoning and starch.

Arrange the chicken in a single layer inside the air fryer basket, leaving small gaps between pieces for proper airflow.

Air fry for 10 minutes, shaking the basket halfway through cooking for even browning.

Continue cooking for another 2–4 minutes until the chicken is golden, crispy, and fully cooked inside.

While the chicken cooks, whisk together the sweet chili sauce, soy sauce, sesame oil, rice vinegar, and sriracha in a small bowl.

Transfer the hot chicken to a clean mixing bowl while still sizzling from the air fryer.

Pour the sweet chili glaze over the chicken and toss gently until every piece is glossy and coated.

Sprinkle with green onions and sesame seeds before serving warm.