Begin by cutting the skinless boneless chicken breasts into 1-inch pieces, ensuring they're uniform for even cooking. Season the chicken with kosher salt and freshly ground black pepper, tossing to coat thoroughly. Place the seasoned chicken in a bowl while you prepare the breading mixture.

In a separate bowl, beat the large eggs until smooth. Dip each piece of seasoned chicken into the beaten eggs, ensuring each piece is fully coated, then transfer the chicken to a mixture of all-purpose flour and cornstarch. Coat the chicken pieces evenly, shaking off any excess flour for a crispy finish when cooked in the air fryer.

Preheat your air fryer to 400°F (200°C) for about 5 minutes. While it’s heating up, spray the air fryer basket with olive oil cooking spray to prevent sticking. Arrange the breaded chicken pieces in a single layer in the basket, making sure not to overcrowd. Air fry the chicken for 10 minutes, flipping halfway through, until the pieces are golden brown and crispy.

While the chicken is cooking, prepare the sauce by combining the orange juice, packed light brown sugar, low-sodium soy sauce, rice vinegar, minced garlic, minced ginger, and crushed red pepper flakes in a saucepan. Heat over medium heat and bring the mixture to a simmer for about 10 minutes, stirring occasionally, until the sauce has slightly thickened and achieves a sticky consistency.

Once the chicken is crispy and fully cooked, remove it from the air fryer and place it in a large mixing bowl. Pour the warm sticky-sweet sauce over the chicken, tossing gently to thoroughly coat each piece.

To serve, spoon the coated chicken over steamed rice or quinoa for a well-rounded meal. For an extra touch, garnish with sliced scallions and toasted sesame seeds.