In a bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper.

Add the chicken pieces and coat them well. Cover the bowl and marinate in the refrigerator for at least 30 minutes (up to 4 hours for better flavor).

In one bowl, place the flour. In a second bowl, whisk the egg. In a third bowl, combine the panko breadcrumbs with a little extra salt and pepper for seasoning. Remove the marinated chicken from the fridge. Take each chicken piece and first coat it in the flour, shaking off any excess, dip it into the egg wash, then roll the chicken in the panko breadcrumbs, making sure it’s fully coated.

Preheat your air fryer to 400°F (200°C) for 5 minutes. Lightly spray the air fryer basket with olive oil or cooking spray. Place the coated chicken pieces in a single layer in the basket, making sure they don’t overlap. Spray the tops of the chicken with olive oil as well. Cook the chicken at 400°F for 10–12 minutes, flipping halfway through. They should be golden and crispy on the outside and fully cooked inside (internal temperature should reach 165°F).

When chicken is cooked, toss in the sauce and assemble tacos, garnishing with scallion and avocado (and ranch, if you're into that sort of thing).