In a small saucepan, whisk together the soy sauce, honey, minced garlic, grated ginger, cornstarch, sesame oil, and water. Heat over medium heat, stirring constantly until the sauce thickens (about 2-3 minutes). Remove from heat and set aside.

Pat the chicken breasts dry with paper towels to ensure they crisp up nicely in the air fryer. If they’re uneven in thickness, lightly pound them to an even size for consistent cooking.

Preheat the air fryer to 375°F (190°C). Lightly spray the chicken with oil and place it in the air fryer basket. Cook for 10 minutes, then flip and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C).

Brush the cooked chicken generously with the teriyaki sauce, then return to the air fryer for 1-2 minutes to let the glaze caramelize slightly.

Slice the chicken, drizzle with extra sauce if desired, and sprinkle with sesame seeds and green onions. Serve over rice or steamed veggies.