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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 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 soy sauce, honey, chili crisp, rice vinegar, and minced garlic in a small pan. Bring to a gentle simmer and cook until the sauce has reduced slightly.
Transfer the crispy chicken to a bowl, pour over the sauce, and toss until every piece is evenly coated.
Serve over a fresh bowl of rice and optionally garnish with sesame seeds and scallions.