Prep the chicken: In a bowl, combine chicken with 1 tablespoon olive oil, half the lemon zest, half the garlic, smoked paprika, onion powder, oregano, cumin, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat. Let it sit while you prep the shrimp.

Season the shrimp: In a separate bowl, toss shrimp with 1 tablespoon olive oil, remaining lemon zest, remaining garlic, red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside. Shrimp marinate quickly—no long wait needed.

Preheat the air fryer: Set to 380°F (193°C) for 3 to 5 minutes. A hot basket helps the chicken sear on contact and reduces sticking.

Cook the chicken first: Arrange chicken in a single layer in the air fryer basket. Don’t crowd; work in batches if needed. Air fry at 380°F for 8–10 minutes, shaking halfway, until the internal temperature hits 165°F (74°C) and edges are lightly charred. Transfer to a plate and tent loosely with foil.

Cook the shrimp: Add shrimp in a single layer to the basket. Air fry at 380°F for 5–7 minutes, shaking once, until shrimp are pink, opaque, and just curled into a loose “C.” Avoid overcooking; tight “O” curls mean they’re past done.

Finish with lemon: Combine chicken and shrimp in a bowl. Squeeze in 2–3 teaspoons fresh lemon juice and toss gently. Taste and adjust salt, pepper, and chili flakes.

Garnish and serve: Sprinkle with chopped parsley or cilantro. Serve with rice, quinoa, or a crisp salad, plus extra lemon wedges for brightness.