Prep the chicken: If the breasts are very thick, slice them horizontally to create cutlets or pound them to an even 3/4-inch thickness. This ensures even cooking and tenderness.

Make the marinade: In a bowl, whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 teaspoons Dijon, 1 tablespoon honey, 3 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add a pinch of red pepper flakes if you like heat.

Marinate: Place chicken in a zip-top bag or shallow dish. Pour in the marinade and coat well. Refrigerate for at least 30 minutes, ideally 2–4 hours. For maximum flavor, go up to 12 hours.

Preheat the air fryer: Set to 375°F (190°C) for 3–5 minutes. Lightly mist the basket with cooking spray.

Load the basket: Let excess marinade drip off the chicken to avoid smoke. Arrange pieces in a single layer without overlapping.

Air fry: Cook at 375°F (190°C) for 10 minutes. Flip, then cook 3–6 minutes more, depending on thickness. You’re aiming for an internal temperature of 165°F (74°C).

Rest the chicken: Transfer to a plate and rest 5 minutes. This keeps the juices in the meat.

Serve: Slice against the grain and garnish with chopped parsley and a squeeze of lemon if you like. Enjoy with sides or add to bowls, wraps, or salads.