In a bowl add the ground chicken, chopped ginger, scallions, cilantro, garlic, soy sauce and salt. Stir until everything is well mixed together.

Turn the air fryer on to 380 degrees fahrenheit and leave to preheat for 5 minutes.

Add approx ¼ inch of water to a plate and then place one of the rice paper sheets in the water and press down so its submerged for 5 seconds. Remove the rice paper sheet and place it on a cutting board.

In the middle of the rice paper place ¼ of the ground chicken mixture and form it into a flat log approximately 4 inches long.

Fold the left and right sides of the rice paper over the mixture and then left the bottom edge up and wrap it over the filling. Roll up like an egg roll until sealed. Repeat with the remaining 3 sheets of rice paper.

Use scissors to cut each of the rolls into 4 pieces (each should be approximately 1 inch wide). Spray the air fryer with cooking spray and then arrange all 16 of the pieces spread out in the air fryer. Generously spray them with cooking spray and then air fryer for 12 minutes, shaking the basket and giving an additional spray of cooking spray 1-2 times during cooking.

While the bites are cooking make the dipping sauce. In a small bowl stir together the soy sauce, chili crisp, rice vinegar and honey.

Once the chicken bites are done cooking transfer them to a bowl and garnish with chopped scallions and sesame seeds. Serve the sauce on the side for dipping.