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In a bowl, combine cornstarch, flour, and salt. Mix lightly, then add the cubed chicken thighs and dredge thoroughly until evenly coated.
Lightly oil your air fryer basket and place the chicken inside in a single layer. Spray the tops with additional oil and air fry at 400°F (205°C) for 15 minutes until crispy and golden.
While the chicken cooks, combine gochujang, minced garlic, soy sauce, rice vinegar, honey, sesame oil, and water in a pan. Simmer until the sauce reduces and thickens to your desired consistency.
Transfer the crispy chicken to a bowl, pour over the sauce, and toss thoroughly until evenly coated.
Serve in a bowl and optionally garnish with sesame seeds and scallions.