Cut the chicken into 1- to 2-inch pieces and place them in a zip lock bag (you can use the same one used to crush the chips).
Working with a few pieces at a time, shake off any excess flour, dip the floured chicken into the egg mixture and then coat each piece with the crushed potato chips.
Air-fry the chicken in batches to avoid over-crowding. Place a single layer of the coated chicken in the air fryer basket or tray. Spritz with a little oil and air-fry for 6 minutes. Turn the chicken over and air-fry for an additional 2 to 3 minutes, until the chicken is crispy and cooked through. After the last batch has finished cooking, return all the chicken to the air fry for 1 minute to make sure they are all warm for serving.