Gently pat down the salmon fillets, skin and all, with a paper towel to remove excess moisture. Cut the fillets into bite-sized chunks with a sharp knife or kitchen shears.
In a large mixing bowl, whisk together the marinade ingredients, and then transfer the salmon to the bowl; gently toss to coat and set the bowl aside for 20 minutes. You can leave the salmon on the counter since you want the fish to come to room temperature before cooking it. This will result in a more even cook.
With olive oil or cooking spray, lightly grease the bottom of the air fryer basket and, with tongs, place the salmon chunks into the air fryer skin-side up.
Air fry the salmon for 3 minutes at 350º F, and then flip the salmon over and cook for another 3 minutes. You want an internal temperature of 140-145º F.
Remove the salmon from the air fryer basket and transfer them to a large mixing bowl. Top the salmon with the sweet chili sauce, scallions, sesame seeds, and sliced chilies. Gently toss to coat the salmon and serve.