In a bowl, whisk together 8 tbsp all-purpose flour (save 2 tbsp for later use), 6 tbsp water, 1 tsp paprika, and 1 tsp garlic powder.
Add 16 oz chicken thighs to the bowl and mix well to coat. Coat the battered chicken with the remaining all-purpose flour (2 tbsp).
Line the air fryer’s frying basket with parchment paper. Gently add the chicken and arrange them in 1 layer.
Brush the top with 1 tbsp olive oil and cook at 400°F for 15 minutes.
Meanwhile, prepare the sauce by mixing together 2 1/2 tbsp soy sauce, 1 1/2 tbsp honey, 1 tbsp garlic, 1 tbsp Sriracha, 1 tbsp rice vinegar, 1 tsp lime juice, 1 tsp cornstarch, 1 tbsp paprika, and 1/2 tsp ginger. Set aside.
Remove the chicken and parchment from the air fryer. Line the basket with foil, fix the corners to avoid leaks and add the sauce. Cook for 5 minutes.
Place 8 oz bok choy into a bowl, cover with plastic wrap, and microwave on medium for 4 minutes. Shock it in an ice bath once it’s cooked.
Toss the fried chicken with the sauce. Sprinkle on top 2 tbsp scallion, 1 tbsp white sesame seeds, and 1/4 tsp red pepper flakes.
Enjoy with 3 cups of cooked rice.