Preheat a 5.3-litre air fryer to 180°C for 3 minutes.
Cut chicken into nugget-sized pieces. Coarsely crush cornflakes by hand in a medium bowl. Add half the flour, the paprika, onion salt and parmesan to bowl; season with salt and freshly ground black pepper.
Lightly beat eggs in a second medium bowl. Place remaining flour in a third bowl. Dust a few of the chicken pieces at a time in flour, shaking off excess. Dip into egg; coat in spiced cornflake mixture. Spray generously with oil. Repeat coating with remaining nuggets.
Taking care, pull out the air-fryer pan and basket; place half the nuggets in basket. Slide pan and basket back into appliance. Keep temperature set at 180°C; set timer for 8 minutes. Cook, turning halfway through cooking time, or until nuggets are golden and cooked through. Transfer cooked nuggets to a platter; cover to keep warm. Repeat cooking with remaining coated nuggets.
Place aïoli in a small bowl; swirl through sriracha. Serve chicken nuggets with sriracha aïoli and lemon wedges.