Slice each chicken breast horizontally into 3 to 5 thin, even cutlets. Pat dry with paper towels to remove excess moisture.
In a large bowl, whisk together cornstarch, paprika, garlic powder, onion powder, and salt. Add prepared chicken and toss with a spatula to coat.
Drizzle in soy sauce and olive oil, then toss again until evenly coated.
Arrange chicken in one layer (you'll likely need to cook in 2 batches). Don't overlap pieces, allow space in between pieces.
Air-fry at 400°F for 9–12 minutes until lightly charred and internal temp reaches 160°F. Let rest for 5 minutes, then slice or dice.
In a small pot over medium heat, combine butter, hot sauce, brown sugar, and garlic powder. Whisk until smooth and butter is melted. Remove from heat.
If using them, prep the quinoa, Green Goddess sauce, and pickled red onions. Click the links in the ingredients list for those recipes. Make the slaw following the instructions in the notes section.
Add quinoa or rice to each bowl. Top with chicken, drizzle on buffalo sauce to taste (you may have a bit extra), and add slaw, pickled onions, and a drizzle Green Goddess sauce across everything. Serve right away.
