Add the chicken, cumin, onion powder, and salt to a large mixing bowl and stir well to evenly season the chicken.
Add the cheddar, salsa, cream cheese, and garlic to the bowl and stir until the mixture is well combined.
Sprinkle the flour on your work surface and roll out the pie crusts to a 12 inch circle. Cut each crust with a 4-inch biscuit or cookie cutter. Re-roll the scraps as needed to get a total of 16 circles of dough.
Spoon the filling evenly into the center of the dough. Fold the dough over and use a fork to crimp the edges.
Brush with the beaten egg. Sprinkle with chili powder.
Place the empanadas in a single layer in an air fryer basket. You'll likely need to work in batches. Subsequent batches will cook faster as the air fryer will be preheated.
Cook at 350 for 7 minutes or until crust is golden brown. Serve hot with the avocado crema for dipping.
To make the avocado crema:
Mash the avocado with a fork.
Stir in the sour cream, lime juice, and salt until smooth.