Cut the salmon into chunks, roughly an inch or so, nothing too precise. Add it to a bowl with a drizzle of olive oil and the garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until coated there will always be a little seasoning left stuck to the bowl, just get most of it onto the fish.

Mix the mayo, sweet chili sauce, honey, and a squeeze of lime juice until smooth. Set it aside you'll use it after the salmon comes out of the air fryer, not before.

Preheat the air fryer to 400°F for about 3 minutes. Spray the basket with non-stick cooking spray and arrange the salmon bites in a single layer, spread out so they're not crowded that's what gets you the crisp on the outside.

Air fry for 9 to 10 minutes, shaking the basket once in the middle. If you're checking with a thermometer, you're aiming for around 125°F for salmon that's cooked through but still tender in the center.

Once they're out, spoon or brush the bang bang sauce over the top and scatter the green onions over everything.