Start by taking your boneless, skinless chicken breasts and pat them dry with a paper towel. This will help them crisp up nicely in the air fryer. If necessary, slice them into even pieces to ensure uniform cooking.

In a medium bowl, combine the spices. The brown sugar lends a slight sweetness, balancing the paprika’s smokiness. I recommend whisking it thoroughly to make sure everything integrates well.

Drizzle the avocado oil over the chicken. This will help the spices stick and promote browning. Then, sprinkle your spice mix over the chicken, making sure to coat every piece evenly. Trust me, you want all that flavor to stick!

While you’re working on the chicken, preheat your air fryer to 380°F (193°C). This will create a hot environment right when the chicken hits the basket, giving it that crisp we're after.

Place the seasoned chicken breasts in the air fryer basket in a single layer. Avoid overcrowding—this ensures maximum crispy goodness. Cook for about 15-18 minutes, flipping halfway through. They’re ready when the internal temperature reaches 165°F (75°C).

Once cooked, allow the chicken to rest for 5 minutes. This step is vital. Letting the meat sit allows the juices to redistribute, resulting in tender bites.