Preheat air fryer to 380 degrees F (190 degrees C).

Whisk together egg, milk, and hot sauce in a shallow bowl. Combine flour, tapioca starch, salt, garlic, and cumin in a second bowl. Dip chicken pieces first in the egg mixture, then dredge in the dry mix, shaking off excess. Place in batches in the air fryer basket, careful to not overcrowd, and lightly spray chicken with oil.

Cook, shaking basket after 5 minutes, until chicken is no longer pink in the center and the juices run clear, about 10 minutes per batch.

Mix together Greek yogurt, sweet chili sauce, and hot sauce in a small bowl. Serve sauce with the chicken.