Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.

Cut the chicken into nugget-sized pieces.

Crush the cornflakes by hand in a medium bowl until they are coarsely crushed.

Add 1/4 cup of the gluten-free flour, paprika, onion salt, and Parmesan to the bowl.

Season the mixture with salt and freshly ground black pepper.

In another medium bowl, lightly beat the eggs.

Place the remaining gluten-free flour in a third bowl.

Dust a few of the chicken pieces at a time in the flour, shaking off any excess, then dip them into the egg, and coat them in the spiced cornflake mixture.

Spray the nuggets generously with cooking spray.

Carefully pull out the air fryer pan and basket and place half of the nuggets in the basket.

Slide the pan and basket back into the appliance.

Keep the temperature set at 350°F and set the timer for 8 minutes.

Cook the nuggets, turning them halfway through the cooking time, until they are golden and cooked through.

Transfer the cooked nuggets to a platter and cover them to keep warm.

Repeat the cooking process with the remaining nuggets.

Serve the crispy gluten-free chicken nuggets with a dipping sauce made by swirling the mayonnaise with sriracha.

Provide lemon wedges for squeezing over the nuggets.