Cut chicken breasts into 1-inch bite-sized pieces.

In a shallow dish, combine flour, cornstarch, paprika, garlic powder, salt, and black pepper. In another shallow dish, beat the eggs.

Dredge each chicken piece first in the egg, then in the flour mixture, ensuring it's fully coated. Shake off excess.

For air frying: Preheat air fryer to 400°F (200°C). Lightly spray chicken with oil and cook in batches for 12-15 minutes, flipping halfway, until golden and cooked through. For pan frying: Heat vegetable oil in a large skillet over medium-high heat. Fry chicken in batches for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.

While chicken cooks, prepare the mango habanero sauce. In a small saucepan, combine diced mango, minced habanero, apple cider vinegar, honey (or maple syrup), lime juice, and grated ginger. Bring to a simmer over medium heat.

Reduce heat to low and cook for 5-7 minutes, stirring occasionally, until mango softens. Use an immersion blender or transfer to a regular blender to purée until smooth. If desired, strain for a smoother sauce.

Toss the cooked chicken bites with the warm mango habanero sauce until well coated. Serve immediately.