Preheat and prep. Set your air fryer to 380°F (193°C). Pat the chicken dry and cut into 1-inch pieces. Cut broccoli into medium florets. Drying helps with browning.

Mix the sauce. In a bowl, whisk soy sauce, honey, vinegar, garlic, ginger, black pepper, and red pepper flakes if using. If you want a thicker glaze, whisk cornstarch into the sauce until smooth.

Season the chicken. Toss chicken with 1 tablespoon oil and 2 tablespoons of the sauce. Let it sit while you prep the broccoli, about 5 minutes. This quick marinade adds flavor fast.

Season the broccoli. In a separate bowl, toss broccoli with 1/2 to 1 tablespoon oil and a pinch of salt and pepper. You want light coverage so it doesn’t dry out.

Load the basket. Add the chicken pieces in a single layer in the air fryer basket. Try not to overcrowd so the edges can crisp. Reserve the remaining sauce for later.

Start the chicken. Air fry for 6 to 7 minutes. Shake the basket or flip pieces halfway through to cook evenly.

Add the broccoli. Open the basket, add broccoli on top or alongside the chicken. Give everything a quick toss.

Finish cooking. Air fry another 6 to 8 minutes, shaking once. Chicken should reach 165°F (74°C) in the thickest piece, and broccoli should be crisp-tender with roasted edges.

Glaze and toss. Transfer chicken and broccoli to a bowl. Pour in the remaining sauce and the sesame oil if using. Toss until glossy. The heat from the food will slightly thicken the sauce, especially if you used cornstarch.

Serve. Spoon over hot rice or cauliflower rice. Top with sesame seeds and sliced green onions. Taste and add an extra splash of soy or a squeeze of lemon if you like more brightness.