In a medium bowl, combine your ground chicken breast, chopped green onions, sweet chili sauce, soy sauce, garlic, and ginger. Season with a small pinch of salt and pepper. Mix thoroughly with a spoon or your hands until everything is completely incorporated and the meat is evenly seasoned. Divide the mixture into 4 equal, round portions.

Fill a large, shallow bowl or plate with lukewarm water. Dip one sheet of rice paper into the water for about 3–5 seconds just until it begins to soften, then lay it flat on a clean cutting board or damp plate. Place one portion of your seasoned meat mixture right in the center. Fold the edges of the rice paper up and over the meat, pleating it tightly together at the top to seal it into a secure, round dumpling pouch. (Tip: If your rice paper feels too thin, dip a second sheet and wrap the dumpling a second time for extra insurance and maximum crunch!)

Line your air fryer basket with a piece of parchment paper. Arrange your shaped dumplings inside, making sure they aren't touching so they don't stick together. Give the tops a generous spray of avocado oil, and sprinkle your sesame seeds heavily over each dumpling.

Pop the basket into your air fryer and cook at 380°F (195°C) for 12–15 minutes. Flip them halfway through, giving the other side a light spray of oil if needed, until the rice paper is fully puffed up, deeply golden, and ultra-crispy to the touch.

Remove the hot dumplings and place them on your serving dish. Garnish with a few extra fresh green onions. Serve immediately alongside a bowl of savory soy sauce for dipping, and enjoy that perfect, low-effort crunch!