Preheat you air fryer to 400 degrees for 10 minutes.
While the air fryer heats, cut the chicken into nuggets (about 1 inch pieces,) dry them off and place them in a bowl. Toss with salt and sesame oil until coated.
Place the coconut flour and ground ginger in a large Ziploc bag and shake to combine. Add the chicken and shake until coated.
Place the egg whites in a large bowl and add in the chicken nuggets, tossing until they are all well coated in the egg.
Place the sesame seeds in a large, Ziploc bag. Shake any excess egg off the chicken and add the nuggets into the bag, shake until well coated.
GENEROUSLY spray the mesh air fryer basket with cooking spray. Place the nuggets into the basket,* making sure to not crowd them or they won't get crispy. Spray with a touch of cooking spray.
Cook for 6 minutes. Flip each nugget and spray for cooking spray. Then, cook an additional 5-6 minutes until no longer pink inside, with a crispy outside.
While the nuggets cook, whisk all the sauce ingredients together in a medium bowl until smooth.
Serve the nuggets with the dip and DEVOUR!