Prep the chicken: Pat the chicken pieces dry. Add them to a bowl with salt, pepper, and garlic powder. Sprinkle in the cornstarch and toss until every piece is lightly coated. Drizzle with 1 tablespoon oil and toss again.

Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes. A hot basket helps build a crisp crust fast.

Air fry the chicken: Arrange the chicken in a single layer in the basket. Work in batches if needed. Air fry for 8–10 minutes, shaking halfway, until golden and cooked through. Internal temperature should reach 165°F (74°C).

Make the sauce: While the chicken cooks, combine honey, soy sauce, minced garlic, rice vinegar, and red pepper flakes in a small skillet over medium heat. Simmer for 2–3 minutes. If you like a thicker glaze, stir in the cornstarch slurry and simmer another minute. Add a splash of water if it becomes too thick.

Toss to coat: Add the cooked chicken to the skillet and toss until every piece is glossy and coated. If your skillet is small, work in two batches.

Finish and serve: Sprinkle with sesame seeds and sliced green onions. Serve hot with rice, noodles, or roasted veggies.