Air Fryer Kung Pao Chicken

Cut the chicken into 1-inch pieces, place it into a medium-sized bowl and toss with the garlic powder, onion powder, and salt. Add the cornstarch and mix until the pieces are coated. Set aside.
Preheat the air fryer to 350 degrees F, add the red bell pepper and zucchini onto the basket, spray with olive oil, and shake the basket to coat in the oil. Air fry for 10-15 minutes, shaking the basket every few minutes until the veggies are tender, crisp, and starting to char. Set aside.
Preheat the air fryer to 400 degrees F. Spray the basket with olive oil spray, add the chicken in an even layer and spray with more olive oil spray. Air fry for 9 minutes, shaking the basket every 3 minutes, and spray with more olive oil. Air Fry for 9 minutes, shake the basket every 3 minutes and spray with more olive oil. Chicken is ready when the internal temperature reaches 165 degrees F.
For the sauce, in a small bowl, whisk together the soy sauce, sugar, stock, vinegar, and oyster sauce, set aside.
In a large skillet over high heat, add the oil, chili pods, garlic, and white scallions. Cook constantly stirring for 30 seconds. Add the sauce to the pan and let bubble for 15 seconds. Immediately add the cooked peppers, zucchini, and chicken to the pan. Toss to coat in the sauce. Continue to cook until everything is coated and the sauce reduces. Add the peanuts and toss to combine. Serve immediately with the green part of the scallions for garnish.