Chili Garlic Popcorn Chicken

1. Cut 6 boneless, skinless chicken thighs into bite-sized pieces.
2. In a bowl, combine 1.5 cups buttermilk, 2 eggs, and ¼ cup Sweet Chili Garlic sauce to create the wet mixture.
3. In another bowl, mix 1 cup flour and ½ cup crushed cornflakes for the dry dredge.
4. Drop all raw chicken bites into the buttermilk/eggs/sauce mixture and coat evenly.
5. Transfer the wet chicken pieces into the flour/cornflake mixture and coat each piece evenly.
6. For extra crispiness, transfer each individual piece back to the wet mix, then cover again in 1 cup of crushed cornflakes.
7. Place the coated chicken into an air fryer at 390°F (199°C).
8. Air fry for about 10-12 minutes. For crispier bites, spray lightly with avocado oil before frying.
9. Once cooked, drench the popcorn chicken in additional sweet chili garlic sauce and garnish with green onions.