In a bowl, combine the diced chicken breast, cornstarch, rice flour, ginger garlic paste, Greek yogurt, diced curry leaves, salt, black pepper, and chili paste. Mix well to coat the chicken evenly. Optionally, add the egg white and red food coloring for added crispiness and color. Marinate for at least 30 minutes, or refrigerate for up to 24 hours for more flavor.

Preheat your air fryer to 360°F (180°C) for about 3-5 minutes.

Once preheated, lightly grease the air fryer basket with cooking spray or oil. Arrange the marinated chicken pieces in a single layer in the basket, leaving space between each piece for even cooking.

Air fry the chicken at 360°F (180°C) for 15-20 minutes, flipping halfway through the cooking time, until the chicken is golden brown and crispy on the outside and cooked through on the inside.

While the chicken is cooking, prepare the sauce. In a pan, heat olive oil over medium heat. Add whole cumin seeds and curry leaves, and sauté for a minute until fragrant.

Add chopped garlic and sauté until golden brown. Then, add salt, black pepper, Greek yogurt, chili paste, cornstarch, and granulated sugar. Stir well to combine and cook for 2-3 minutes until the sauce thickens slightly.

Once the chicken is cooked, transfer it to a serving plate. Drizzle the prepared sauce over the chicken or serve it on the side as a dipping sauce.

Garnish with additional chopped curry leaves and serve hot as an appetizer or with rice and naan as a main dish. Enjoy your delicious Air Fryer Chicken 65!