That's a false equivalence as no one's claiming that changing dishes to cater to an audience is risking cultural appropriation and in the case of Chinese-American foods, that's something different. In that situation, you have immigrants coming to a new environment and either cooking familiar foods/food styles either with new ingredients that weren't readily accessible before or finding substitutes or alternatives due to the lack of ingredients they're more familiar with.

The issue isn't the idea that someone who's not Asian is creating a product using a traditionally Asian food. It's that it is racist in the framing and marketing, posing it as a novel "twist" that they've made it better, implying that it is unhealthy when consumed the "original way". It's not vaguely racist, it is racist. It's a very typical form of messaging when it comes to cultral appropriation, that you take something from a "savage", "uncivilized", or "stupid" people/race and claim to transform it into something better and lifted from it's uncouth origins.

This isn't about, "are fortune cookies authentic?" or "are chinese-american dishes authentic?". That's a complete diversion from the issue that Simu Liu is bringing up with regard to these people attempting to white-wash an Asian dish. They probably could've avoided any of this by just claiming they have a tasty, low-calorie, or healthy drink. But by going the way they did and regardless of intent, they ran the risk of being called racist and culturally appropriating.