Heat the air fryer to 200C. Combine the chicken with the cornflour, 3/4 tsp salt, the Szechuan pepper and five-spice powder. Tip into the air fryer basket and cook for 15 mins until cooked through. Tip onto a plate and set aside.

Tip the chilli, peppers and roughly chopped spring onions into a bowl and toss with the olive oil, then tip into the air fryer basket and cook for 10 mins. Add the pak choi leaves and cook for a further 5 mins. Scoop everything from the air fryer into a bowl along with the chicken, honey and rice wine. Stir together, then return it all to the air fryer and cook for 2 mins. Scatter over the remaining spring onions and serve with the cooked rice and soy sauce.