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Combine yoghurt, lemon juice, oil, chopped curry leaves, garlic, ginger, chilli powder, garam masala, turmeric, salt and pepper in a glass or ceramic bowl. Add chicken and toss well to combine. Cover and place in the fridge for at least 6 hours, or overnight, to marinate.
Add egg white, cornflour and plain flour to the chicken mixture, and toss until well coated.
Line the air fryer basket with a silicone air fryer mat. Spray the mat and basket with oil. Place half the chicken mixture in the air fryer basket in a single layer. Air fry at 200°C for 5 minutes. Turn the chicken over and add half the green chillies to the basket. Air fry at 200°C for 5 minutes. Add half the curry leaf sprigs to the basket and air fry at 200°C for 2 minutes or until the chicken is cooked through and the curry leaves are crisp. Transfer to a serving plate and cover loosely with foil to keep warm. Repeat with remaining chicken mixture, green chillies and curry leaf sprigs.
Serve chicken 65 with lemon wedges alongside.