Preheat oven/airfryer to 200 degrees Celsius.
Add your breadcrumbs/cornflakes to a bowl.
Add the sweet chili sauce and sriracha sauce to another bowl and mix well.
Season your mini chicken fillets with salt and pepper.
Dip each chicken fillet into the sauce.
Next, dip the chicken fillet into the breadcrumbs and coat well.
Add to a lined baking tray and repeat with all the chicken fillets.
Bake or airfry at 200 degrees Celsius for 20 minutes flipping half way through.