Preheat the air fryer to 390*F for 3 minutes.
Trim the chicken and cut it into bite-size pieces about 1 inch and place into a mixing bowl.
Add the salt, onion powder, and ground pepper to the chicken. Mix with your hands to coat every bite with seasoning. Place it back in the fridge.
In a separate, large bowl, add the buttermilk, flour, cornstarch, and hot sauce. Mix until well combined.
Place the chicken bites into the buttermilk mixture. Soak every piece so they are well coated.
Take one piece and shake off the excess, then roll each piece into the breadcrumbs.
Place coated chicken bites into the preheated air fryer basket in a single layer, leaving room between them.
Air Fry at 390*F for 12-14 minutes, rotate halfway through the cooking time. The internal temperature needs to be at least 165*F. Continue the process for all additional chicken. Keep the chicken that is going to go in next in the fridge until you are ready to cook it.
If you want to keep the cooked ones warm while you make the rest, place them on a cookie sheet in the oven at 200*F.
To make the sauce, whisk together the mayo and chili sauce until well combined into a creamy sauce. Serve the chicken with the sauce.