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In a small saucepan, combine soy sauce, honey, rice vinegar, sweet chili sauce, sesame oil, garlic, ginger paste, and sriracha.
Bring to a simmer over medium heat and cook for 3–4 minutes until slightly thickened. Add a splash of water if needed. Remove from heat.
Pat salmon dry and season with salt, pepper, garlic powder, onion powder and smoked paprika.
Air-Fry salmon at 385 degrees for 8-10 minutes or until cooked through. When there is 2 minutes left to cook, glaze salmon with sauce and cook the rest of the way.
Drizzle remaining glaze over salmon and top with sesame seeds, green onions, and lime.