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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 inside in a single layer. Spray the tops with additional oil and air fry at 375°F (190°C) for 13 minutes until crispy and golden.
While the chicken cooks, combine honey, soy sauce, rice vinegar, sriracha, garlic powder, and chili flakes in a small pan. Bring to a light simmer and cook until slightly thickened, then remove from the heat.
Transfer the crispy chicken to a bowl, pour over the sauce, and toss until evenly coated.
Serve over a fresh bowl of rice and optionally garnish with sesame seeds and scallions.