If using chicken breast, butterfly chicken breast and then pound meat so thickness is even. If using chicken thighs, pound meat until thickness is even.
Season chicken with kosher salt and ground black pepper.
Add flour, whisked eggs, and panko breadcrumbs in three different shallow bowls.
First dredge the chicken in flour (shake off excess), then the eggs, and then panko bread crumbs. Be sure to really press the breadcrumbs into the chicken. Repeat until all the chicken is coated.
Add the chicken to the air fryer basket (do not overcrowd, cook in batches if you need to). If you're using chicken breasts, lightly spray or brush some avocado oil on the chicken.
Cook at 375F for 10 minutes and then turn up the air fryer to 400F for 2 minutes or until chicken is cooked through. Chicken should have an internal temperature of 165F.
Once cooked, remove from air fryer, season with a bit more kosher salt, and serve.
Add all ingredients into a bowl and mix until well combined.
Refrigerate until ready to use.