Whisk the eggs until well combined in a shallow bowl. In another shallow bowl or plate, mix together the flour, onion powder, salt, and black pepper.

Coat the chicken pieces in the flour mixture, then dip them in the egg mixture, and then coat them in the flour mixture again. The double coating ensures the chicken gets a crispy, crunchy texture when cooked. Set each piece aside on a plate and repeat for the rest of the chicken.

Preheat your air fryer to 375°F. Lay the chicken pieces in the air fryer basket in a single layer—don’t overcrowd them! You may need to cook the chicken in batches if your fryer is small. Cook for about 15 minutes, shaking the basket halfway through for even cooking. The chicken should be golden brown and crispy when done.

While the chicken is cooking, make the sauce by stirring together the sweet chili sauce, maple syrup (or honey), soy sauce, orange juice, orange zest, and minced garlic in a small bowl. Taste and adjust the sweetness or spice level to your liking.

Once the chicken is cooked, transfer it to a large bowl and pour the Volcano sauce over the crispy chicken pieces. Toss everything together, ensuring each piece is coated.