Pound to even thickness: Place the chicken between two sheets of parchment or plastic wrap. Gently pound the thicker side with a meat mallet or rolling pin until each breast is about 3/4 inch thick. This prevents overcooking.

Pat dry: Use paper towels to dry the chicken thoroughly. Removing surface moisture helps the seasoning stick and encourages browning.

Season well: In a small bowl, mix salt, pepper, garlic powder, onion powder, and paprika. Brush the chicken with olive oil on both sides, then sprinkle the seasoning evenly. Press it in lightly with your fingers.

Preheat the air fryer: Preheat to 375°F (190°C) for 3–5 minutes. A hot basket helps sear the outside and keeps the inside juicy.

Arrange in the basket: Place the chicken breasts in a single layer with space around each piece. Don’t stack or overlap.

Cook first side: Air fry for 8–9 minutes.

Flip and finish: Flip the chicken and cook for another 6–8 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

Rest before slicing: Transfer to a cutting board and let rest for 5 minutes. This step locks in the juices.

Serve: Slice against the grain. Finish with a squeeze of lemon and a sprinkle of parsley if you like.