Cut a ½-inch off the top of the onion, then peel off the outer skin and remove any roots that are still attached to the bottom (leave the root base intact so that the onion holds together after it is separated into petals).

Place the peeled onion, cut-side down, on a cutting board (so that the root base is facing up). Leaving the center ½-inch core intact, cut down through the onion into quarters, then cut each quarter into 3 (you will have 12 sections or petals in total).

Place the onion in a medium bowl, root-side down, and cover with cold water (from the tap). Set aside until the onion starts to 'bloom,' about 10 minutes. (The sections will start to open up away from the core.)

Meanwhile, place eggs and water in a small bowl. Whisk to combine and set aside.

Place flour and spices in another medium bowl. Stir to combine.

Drain onion and gently shake to remove excess water. Add to the bowl with the flour and, using a spoon and your fingers, dust the onion with flour. Carefully work the flour between the petals. Shake off excess flour and return to the bowl, wiped dry of any water. (Reserve remaining flour for later use.)

Pour egg mixture over top of the onion and, using a spoon, fully coat the floured onion with egg mixture.

Add bread crumbs to the bowl with the reserved flour and stir to combine. Allow excess egg mixture to drip off the onion, then add to the bowl with the bread crumb mixture. Using a spoon and your fingers, work the mixture in-between the layers of the onion.

Gently shake off excess bread crumbs and transfer 'blooming onion' to the air fryer basket, root-side down. Coat well with cooking spray.

Insert basket into air fryer and set temperature to 400°F. Cook until tender and golden, about 20 minutes. Remove from air fryer.

Meanwhile, wash, dry, zest, and juice lemon into a clean small bowl. Add mayo, chili-garlic sauce, and spices. Whisk to combine the chili aioli.

Place blooming onion on a platter and serve with chili aioli for dipping. Enjoy!