Cut the chicken: Trim and cut chicken into 1-inch pieces. Pat dry with paper towels. Drier chicken browns better and gets crispier.

Mix the marinade: In a bowl, whisk egg whites, Greek yogurt, 1/2 teaspoon salt, 1/2 teaspoon pepper, garlic powder, onion powder, and smoked paprika. Add chicken and toss to coat. Rest 10–15 minutes while you heat the oven or air fryer.

Preheat: Oven to 425°F (220°C) or air fryer to 390°F (200°C). Line a sheet pan with parchment and set a wire rack on top for better airflow, if you have one.

Coat with cornstarch: Sprinkle cornstarch over the marinated chicken and toss until evenly coated. The mixture should cling but not be gloopy. Add a splash more cornstarch if needed.

Arrange and oil: Place pieces in a single layer, not touching. Drizzle or spray lightly with oil. Don’t crowd the pan; use two pans if needed.

Cook until crisp: Oven: Bake 12 minutes, flip, then bake 6–8 more minutes until golden with crisp edges and an internal temp of 165°F (74°C).

Air fryer: Cook 8 minutes, shake or flip, then 4–6 more minutes until crisp and cooked through.

Make the hot honey: In a small saucepan over low heat, warm honey, hot sauce, and vinegar until fluid and combined, 2–3 minutes. Stir in butter for a silkier finish, if using. Taste and adjust heat or tang.

Toss to glaze: Add cooked chicken to a large bowl, pour over hot honey, and toss until every piece shines. Finish with a squeeze of lemon if you like bright notes.

Garnish and serve: Top with scallions or sesame seeds. Serve with a simple salad, rice, or roasted veggies.