In a large mixing bowl, combine the chicken pieces with 2 tbsp soy sauce, grated ginger, minced garlic, 1 tsp chili garlic sauce, and olive oil. Toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for best flavor.

While the chicken marinates, preheat your air fryer to 375°F (190°C). In a shallow dish, whisk together 1/2 cup cornstarch, flour, salt, 1/2 tsp black pepper, and paprika.

Working in batches, remove chicken pieces from the marinade, letting excess drip off. Dredge each piece thoroughly in the dry coating mix, ensuring it's fully covered, then shake off any excess.

Lightly spray the air fryer basket with cooking spray. Arrange coated chicken in a single layer in the basket, ensuring not to overcrowd. Air fry for 9-11 minutes, then flip the chicken pieces and continue to air fry for another 9-11 minutes, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C). Repeat with remaining chicken.

While the chicken cooks, prepare the sauce. In a small saucepan, whisk together honey, 3 tbsp soy sauce, rice vinegar, 1 tbsp chili garlic sauce, 1 tbsp black pepper, sesame oil, and chicken broth. Bring the mixture to a gentle simmer over medium heat.

In a small cup, whisk together 1 tbsp cornstarch and 2 tbsp cold water until smooth to create a slurry. Pour the slurry into the simmering sauce, whisking continuously. Cook for 1-2 minutes, or until the sauce thickens to your desired consistency. Remove from heat.

Once all the chicken is air-fried, transfer it to a large clean bowl. Pour the prepared spicy honey pepper sauce over the chicken and toss gently with tongs until all pieces are thoroughly coated.

Serve immediately, garnished with toasted sesame seeds and sliced green onions. This dish pairs wonderfully with steamed rice and a side of stir-fried vegetables.