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In a large bowl, toss tofu, soy sauce, oil, garlic powder, paprika, and onion powder. Cover bowl and refrigerate at least 20 minutes or up to 1 hour.
In a medium bowl, whisk cornstarch, 1 teaspoon salt, and ¼ teaspoon black pepper. Toss tofu in cornstarch mixture until coated, shaking off any excess.
Working in batches if necessary, in an air-fryer basket, arrange tofu in a single layer; spray with cooking spray. Cook at 400°, tossing halfway through, until golden and crispy, about 15 minutes.
In a large bowl, whisk mayonnaise, chili sauce, garlic, and sriracha; season with salt. Toss tofu in sauce to coat.
Serve tofu over rice. Garnish with scallions and sesame seeds.