Pat the shrimp very dry with paper towels. In a shallow bowl, whisk together the flour, cornstarch, garlic powder, salt, and black pepper. In another shallow bowl, lightly beat the egg.

Dip each shrimp first into the egg, letting excess drip off, then dredge in the flour mixture, ensuring it's fully coated. Place coated shrimp on a clean plate, making sure they don't overlap.

Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with olive oil. Arrange the coated shrimp in a single layer in the basket, working in batches if necessary to avoid overcrowding. Lightly spray the tops of the shrimp with olive oil.

Air fry for 10-12 minutes, flipping halfway through, until the shrimp are golden brown and cooked through. They should be crispy on the outside and opaque white on the inside.

While the shrimp are cooking, prepare the sauce. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, rice vinegar, and honey until smooth and well combined.

Once all shrimp are air-fried, transfer them to a clean bowl. Pour about two-thirds of the Bang Bang sauce over the shrimp and gently toss to coat. Reserve some sauce for drizzling.

Divide the cooked rice among four serving bowls. Arrange the coated Bang Bang shrimp over the rice. Artfully arrange the diced cucumber, sliced avocado, shredded carrots, shelled edamame, and red cabbage (if using) around the shrimp.

Drizzle the remaining Bang Bang sauce over the bowls. Garnish with sliced green onions and sesame seeds. Serve immediately with a lime wedge on the side.