Prep the basket: Keep the removable crisper plate inside your air fryer basket. Pour 2 tablespoons of water directly into the bottom of the drawer, underneath the crisper plate — this catches the rendering pancetta fat so it can't smoke or set off the smoke detector.
Season in the bowl: In a large mixing bowl, combine the halved Brussels sprouts and raw diced pancetta. Drizzle with avocado oil, then sprinkle on the garlic powder, black pepper, and a tiny pinch of salt. Toss until evenly coated.
Arrange a single layer: Pour the mixture onto the crisper plate, spreading everything out so each piece sits flat with space around it.
The tenderizing cook (14-16 minutes): Air fry at 375°F. Gently shake the basket at the 5-minute and 10-minute marks. At minute 14, poke a sprout with a fork — if it slides in easily, they're ready for the sauce. If it resists, cook 2 more minutes.
Sauce and glaze (2 minutes): Transfer the sprouts and pancetta back to the mixing bowl. Pour the sweet chili sauce over them and toss to coat. Return to the air fryer in a single layer and cook at 375°F for 2 final minutes to bubble the sauce into a sticky, glossy glaze. Serve immediately.