Season the day-old rice with soy sauce, chili oil, 1 teaspoon of garlic powder, and 1 teaspoon of paprika. Air Fry at 400°F / 205°C for 8-10 minutes, stirring occasionally to prevent burning.
Melt the butter in the microwave for 20-30 seconds. Stir in 3 minced garlic cloves, lemon zest, 1 tablespoon of lemon juice, 1 teaspoon of garlic salt, 1 teaspoon of garlic powder, and ½ teaspoon of paprika. Brush the mixture onto the non-skin side of the salmon. Air Fry at 375°F / 190°C degrees for 8-10 minutes, depending how thick your salmon is. Remove the salmon skin and air fry it separately for another 3 minutes until crispy.
Slice the cucumbers, cilantro, and mint.
In a bowl, mix the Greek yogurt, 7 minced garlic cloves, 2 tablespoons of lemon juice, sour cream, milk, 1 tablespoon garlic salt, 1 teaspoon garlic powder, and 1 teaspoon paprika.
Assemble the salad by placing the cucumbers as the base, add edamame, yogurt sauce, salmon, mint, cilantro, and crispy rice on top. Enjoy!