In a liquid measuring cup, combine the milk and vinegar. Let sit for at least 5 minutes, until curdled.
In a large bowl, combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, and salt.
Add the almond milk mixture and chili garlic sauce and stir to combine. It will be thick.
Place the panko on a large, flat plate. You can start with about half of the panko and add the remaining as you work.
Add about a quarter of the cauliflower florets to the batter mixture and stir to coat the cauliflower. Using tongs, coat each floret in the panko and transfer to a baking sheet.
Preheat the air fryer to 400°F.
Spray the panko-coated cauliflower with cooking spray.
Add cauliflower to the air fryer basket in an even layer, working in batches to avoid crowding the basket. Air fry for 10 minutes, until crispy, turning the cauliflower after 5 minutes.
While this batch cooks, continue battering and breading the remaining cauliflower.
Whisk together the glaze ingredients in a large bowl.
Transfer cooked cauliflower to the bowl with the glaze. Toss to coat evenly. Return cauliflower to the air fryer and cook for 5 more minutes. Repeat with remaining cauliflower and glaze.