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In a large bowl, combine the chicken, eggs, soy sauce, salt, pepper, garlic powder, and ginger powder. Mix until the chicken is fully coated.
Add the cornstarch, flour, and baking powder. Toss until evenly coated.
Cook the chicken. Air fryer: Preheat to 400°F. Cook for 8 minutes, flip, then cook another 4 minutes until crispy. Oven: Bake at 425°F for 15–20 minutes, flipping halfway through.
In a pan over medium heat, combine the gochujang, brown sugar, ketchup, honey, garlic, soy sauce, rice vinegar, and sesame oil. Simmer for 3–4 minutes until thickened, then turn off the heat and whisk in the butter.
Add the crispy chicken to a bowl and toss with about ½ cup of sauce, adding more if needed.
Serve over rice and top with green onions and sesame seeds.