Slice peeled Russet potatoes into thin 1/4-inch matchsticks. Submerge in a bowl of ice-cold water for 30 minutes to extract excess starch. Drain and pat completely dry with a lint-free kitchen towel.

Place ground chicken, 1/2 tsp salt, 1/2 tsp onion powder, 1/2 tsp garlic powder, and mustard powder in a food processor. Pulse until the chicken forms a smooth, sticky paste.

Using damp hands to prevent sticking, shape the chicken paste into approximately 18-20 uniform nugget shapes (imitating the 'boot', 'bone', 'bell', and 'ball' shapes).

Arrange shaped nuggets on a parchment-lined tray and place in the freezer for 20 minutes to firm up for easier coating.

In a shallow bowl, whisk together the flour, cornstarch, remaining onion powder, remaining garlic powder, white pepper, and paprika.

Standard Breading Procedure: Dredge each chilled nugget into the flour mixture, dip into the egg wash, and return to the flour mixture for a double-coating. Shake off any excess flour.

Preheat the air fryer to 380°F (193°C). Mist the potato matchsticks lightly with oil spray and toss with a pinch of salt. Place in the air fryer basket in a single layer (cook in batches if necessary).

Air fry the fries for 15-18 minutes, shaking the basket every 5 minutes until golden and crisp. Remove and tent with foil to keep warm.

Increase air fryer temperature to 400°F (204°C). Place coated nuggets in the basket, ensuring they do not touch. Mist the tops generously with oil spray.

Air fry nuggets for 10-12 minutes, flipping halfway through and applying another mist of oil spray, until the internal temperature reaches 165°F (74°C) and the exterior is golden-brown.

Combine nuggets and fries; serve immediately with calorie-conscious dipping sauces.