Make the Peanut Dip: Combine hoisin, peanut butter, rice vinegar, sesame oil, lime juice (optional), and chili hot sauce (optional) in a bowl. Gradually add water until desired dip consistency is reached. Blend if making a large batch for smoothness. The dip may thicken as it rests.

Prepare Chicken for Air Frying: Pat chicken breasts dry. Make shallow slits in thicker breasts for even cooking. Coat chicken with grape seed oil, salt, and pepper.

Air Fry Chicken: Preheat air fryer basket with oil. Place chicken in a single layer. Air fry at 380°F (195°C) for 10 minutes.

Flip Chicken: Turn chicken over and continue to air fry at 380°F (195°C) for another 4-8 minutes, or until internal temperature reaches 165°F (75°C).

Rest and Slice Chicken: Let the chicken rest for at least 5 minutes, then slice into long, thin pieces.

Assemble Spring Rolls: Prepare a large bowl of warm water. Slice avocado and gather cooked chicken, sliced avocado, lettuce, herbs, julienned vegetables, and rice paper wrappers.

Dip and Soften Rice Paper: Gently dip one rice paper wrapper in warm water for a few seconds until pliable. Do not oversoak. Place on a clean surface.

Fill and Roll: Arrange fillings (chicken, avocado, veggies, lettuce, herbs) on the softened rice paper. Fold in the sides and roll tightly to form a spring roll. Repeat with remaining wrappers and filling.