Rub Chicken with cornstarch and salt/ pepper to taste. Place in Air Fryer at 390 degrees for 20 minutes, check halfway through for browning and flip. Finish with Hoisin Sauce.
Place rice, ¾ cups chicken stock, lime zest and a pinch of salt in Instant Pot. Cover, cook on rice setting for 10 minutes. Allow to vent naturally and keep covered until meal is ready to plate.
Making Sauce- Thinly slice scallions, separating whites from greens. In a medium bowl, toss together carrots, scallion whites, vinegar, lime juice, 1 tbsp sesame oil, 1 tsp sugar, chili paste and a large pinch of salt and pepper.
Divide rice, chicken, and carrot salad between 4 bowls. Sprinkle with sesame seeds, and remaining scallion greens. Serve with remaining lime quarters.