Cut 6 boneless, skinless chicken thighs into bite-size cubes.

In a bowl, combine 1 tablespoon of potato starch, 1 tablespoon of cornstarch, 2 teaspoons of garlic powder, 1 teaspoon of baking powder, and 1 teaspoon of white pepper.

Toss the chicken pieces in the dry mixture until evenly coated.

Preheat your air fryer to 400°F (200°C) for a few minutes.

Lightly spray the air fryer basket with avocado oil spray.

Arrange the coated chicken pieces in a single layer in the air fryer basket, making sure they're not overcrowded.

Air fry the chicken at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until they are golden brown and crispy.

While the chicken is cooking, prepare the sauce.

In a small bowl, combine ½ cup of water, 1 tablespoon of cornstarch, 3 tablespoons of honey (or white sugar), 2 tablespoons of dark soy sauce, and 1 tablespoon of rice vinegar.

In a wok, medium-high heat, add the avocado oil. 

Fry the garlic slices until they are crispy. Remove the garlic and set aside. 

In the same pan, add the sauce ingredients and cook in simmer until the sauce thickens. 

 

Once the chicken is cooked and crispy, transfer it to the pan with the sauce. Toss the chicken in the sauce until evenly coated.

Garnish the chicken with the crispy garlic slices, chopped green onions, and everything but the bagel seasoning.

Serve and enjoy!