While your air fryer preheats, combine mayonnaise, chili sauce, sriracha, and honey in a bowl and whisk until smooth. Divide the sauce in half, setting one portion aside for serving. I prefer to make this sauce first because it allows the flavors to meld slightly while the salmon cooks, creating a more cohesive taste. Keep both portions at room temperature so the sauce coats the warm salmon beautifully.

Heat your air fryer to 390°F. While it reaches temperature, pat the salmon cubes dry with paper towels—this helps them get crispier on the outside. In a separate bowl, whisk together olive oil, paprika, garlic powder, salt, and pepper to create a seasoning paste. Add the salmon cubes and toss gently until evenly coated, being careful not to break the delicate fish.

Arrange the seasoned salmon cubes in a single layer in your air fryer basket, spacing them so air can circulate evenly. Cook for 4-5 minutes, then carefully shake the basket or use tongs to flip each piece. Continue cooking for another 4-5 minutes until the salmon reaches an internal temperature of 140-145°F (use a meat thermometer to check the thickest pieces). The salmon should be opaque and flake easily when done.

Transfer the cooked salmon to a serving plate and immediately drizzle with the half of bang bang sauce you set aside from Step 1. I like to add the fresh lime juice to the reserved sauce just before drizzling—it brightens the richness of the mayonnaise and adds a subtle complexity. Top with finely chopped chives and serve immediately while the salmon is still warm.