Preheat the air fryer: Set it to 380°F (193°C) for 3–5 minutes. A hot basket helps prevent sticking and gives better browning.

Prep the chicken: Pat the chicken dry with paper towels. In a bowl, toss with 1 tablespoon oil, smoked paprika, onion powder, black pepper, and 1/2 teaspoon salt. Coat evenly.

Make the quick sauce: In a small bowl, whisk soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch. If you like heat, add a pinch of red pepper flakes or a little sriracha.

Toss the broccoli: In a separate bowl, toss broccoli with 1 teaspoon oil and a pinch of salt. You want a light, even coat so it roasts, not steams.

Air fry the chicken first: Arrange chicken pieces in a single layer in the hot basket. Cook at 380°F for 8–10 minutes, shaking halfway, until the pieces are just cooked through and lightly browned. Internal temp should reach 165°F.

Add the broccoli: Add the broccoli to the basket with the chicken. Shake to combine and spread out again. Cook another 5–6 minutes, shaking once, until broccoli is crisp-tender and edges are slightly charred.

Finish with sauce: Transfer chicken and broccoli to a large bowl. Pour the sauce over while hot and toss to coat. The residual heat will slightly thicken the sauce and help it cling.

Taste and adjust: Add a splash more soy for salt, an extra drizzle of honey for sweetness, or a squeeze of lime for brightness. Balance is key.

Serve: Top with sesame seeds and sliced green onions. Serve over rice, cauliflower rice, or noodles, or enjoy as is for a low-carb plate.