Whisk together the 1/2 cup cornstarch, 1/4 cup flour, 1 tsp salt, and 1/2 tsp black pepper in a shallow bowl. Beat the 2 eggs in a second bowl. Dip each chicken piece in the egg, then press into the coating mixture. Drizzle or spritz the 2 tbsp neutral oil over all the coated pieces and turn to coat evenly.

Air fry the chicken in a single layer at 400°F (200°C) for 10 minutes, flip, then cook for another 4 to 5 minutes until deep golden and cooked to 165°F (74°C) internally. Work in batches if needed.

Heat the 1 tbsp sesame oil in a small saucepan over medium heat. Add the 3 cloves minced garlic and 1 tsp grated ginger and stir for 60 seconds. Add the 1/2 cup orange juice, 1 tbsp orange zest, 3 tbsp soy sauce, 3 tbsp rice vinegar, 3 tbsp sugar, 1 tbsp honey, and 1/2 tsp red pepper flakes. Simmer, then stir in the cornstarch slurry and cook for 2 minutes until the sauce is glossy and thick.

Transfer the hot chicken to a large bowl, pour the sauce over it, and toss until every piece is coated.

Spoon over steamed rice and top with the 2 sliced green onions and 1 tsp sesame seeds. Serve immediately.