In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and fresh lime juice until smooth. Set aside. You can make this ahead of time to let the flavors meld.

Set up a dredging station with three shallow bowls or plates. In the first bowl, combine the all-purpose flour, smoked paprika, garlic powder, salt, and pepper. In the second bowl, add the lightly beaten egg. In the third bowl, place the panko breadcrumbs.

Working with one salmon cube at a time, first dredge it in the flour mixture, shaking off any excess. Next, dip it into the beaten egg, allowing any excess to drip off. Finally, press the cube firmly into the panko breadcrumbs, ensuring it's fully coated on all sides.

Preheat your air fryer to 400°F (200°C) for about 3-5 minutes.

Lightly spray the air fryer basket with cooking spray. Arrange the coated salmon cubes in a single layer, making sure not to overcrowd the basket (work in batches if necessary). Lightly spray the tops of the salmon cubes.

Air fry for 8-10 minutes, flipping the salmon halfway through, until they are golden brown, crispy, and cooked through. The internal temperature of the salmon should reach 145°F (63°C).

Transfer the hot, crispy salmon bites to a large bowl. Drizzle with half of the bang bang sauce and toss gently to coat.

Serve immediately, garnished with sliced scallions and toasted sesame seeds. Serve the remaining sauce on the side for dipping.