Chop your chicken into 1-2 inch pieces. 

Combine your cornstarch and panko crumbs in a bowl. 

Scramble your eggs in another dish. 

Dip your chicken into the egg and allow any excess egg to drip off. 

Place the egg covered chicken into the panko and cornstarch mixture. Toss till the pieces are completely covered. 

To create the teriyaki sauce, combine the soy sauce, brown sugar, honey, ground ginger, powdered garlic, and rice vinegar, in a small sauce pot. Allow this to come to a simmer. Combine the cornstarch and water in a small bowl and then incorporate it into the pot. Allow the sauce to simmer for 3-4 minutes. Remove it from the heat and allow it to cool. It will thicken as it cools. 

While your sauce is cooling, preheat your air fryer to 370 degrees. Once preheated, spray your basket with nonstick cooking spray. Place your chicken in the basket. Make sure to have room around your pieces of chicken. I had to cook two batches. Bake at 380 for 8-10 minutes, until the internal temperature is 165 degrees. 

Remove from the basket and transfer to a cooling rack. This keeps all sides nice and crispy as it cools slightly. Once all of your chicken is cooked, move them into a large bowl. Pour the sauce over and toss till they are all coated. 

Serve over rice and garnish with sesame seeds and green onions.