Start by cutting the chicken breasts into thin, flat pieces. Aim for something resembling a thin chicken breast rather than bite-sized chunks. If you're working with a one-pound package, you’ll typically slice each breast into about three to four thin pieces. The key is keeping them thin so they cook evenly and quickly. If your chicken has excess moisture, pat it dry with paper towels to ensure a great sear.

Combine the spices in a mixing bowl. Make sure they are well mixed. Sprinkle this heavenly mixture over your chicken pieces in the bowl. Next, drizzle the avocado oil on top. It’s best to use your hands to toss everything together, but if you’re not a fan of getting messy, tongs will do the trick! Ensure every piece of chicken is well coated with those delicious spices. You can let it sit for a few minutes for an extra flavor boost, but I often toss it straight to the air fryer.

Before you start frying, preheat your air fryer to 415°F (around 210°C). This step is essential for achieving that perfect crunch. Place your seasoned chicken pieces in the air fryer basket in a single layer, leaving space for air to circulate. Air fry for 10 minutes. If your pieces are a bit thicker, you might want to bump up the cooking time to about 13 minutes—just ensure the internal temperature reaches 165°F for safety.

Once the timer goes off, what you should see is golden-brown, crispy chicken bites that look absolutely mouthwatering. Let them rest for a couple of minutes. Slice into them to reveal their juicy insides, and you might find yourself munching on half of them straight off the cutting board (don’t worry; I won't tell!). Personally, I’ve been enjoying them dipped in a homemade gochujang sauce; it’s a match made in heaven.