Preheat the air fryer to 400°F (200°C) for 3–5 minutes.
Season the cut chicken pieces with salt and pepper and set aside.
Set up a breading station: place flour in one shallow bowl, beaten eggs in a second bowl, and combine panko, garlic powder, and onion powder in a third bowl.
One piece at a time, dredge chicken in flour, shaking off excess, dip into the egg to coat, then press into the panko mixture until evenly coated; transfer breaded pieces to a plate.
Lightly spray the breaded chicken pieces with non-stick spray and arrange them in a single layer in the air fryer basket, leaving small gaps so air can circulate.
Air fry at 400°F for 12–15 minutes, shaking the basket or flipping pieces halfway through, until the exterior is golden and a meat thermometer reads 165°F.
While the chicken cooks, whisk together the mayonnaise, sweet chili sauce, sriracha, sugar, and a pinch of salt and pepper in a small bowl until smooth.
When chicken is done, either toss the hot pieces in the sauce to coat, drizzle the sauce over them, or serve the sauce on the side for dipping.
