Coat the broccoli florets with oil and sprinkle them evenly with salt, black pepper, and garlic powder; set aside.
Mix the chicken pieces with chili oil and season them thoroughly with ground ginger, ensuring each piece is well coated.
If using an air fryer with two racks, arrange the broccoli on one rack and place the chicken on the other above it; air fry both at 400ºF for about 4 to 5 minutes until chicken reaches 150ºF to 160ºF internally.
Brush the chicken with a combined mixture of chili garlic sauce and honey, then continue cooking both at 400ºF for another 2 minutes to caramelize the glaze and cook the chicken fully to 165ºF; alternatively, use the broil function if available.
For a single-basket air fryer, start by cooking the broccoli alone at 400ºF for 5 to 6 minutes, then remove and cook the chicken separately.
If desired, reheat and toss the broccoli with the chicken in the air fryer for about a minute to combine flavors.
Sprinkle toasted sesame seeds on top and serve with your choice of rice or cauliflower rice, accompanied by extra chili garlic sauce and honey if you like.