Method

• Preheat a 5- to 6-quart air fryer to 400°F (205°C) for about 3 minutes, if your model recommends preheating.
• Pat the chicken breasts dry with paper towels: Cut them into approximately 1-inch (2.5 cm) pieces, keeping the pieces as similar in size as possible.
• Place the chicken in a medium mixing bowl and add the olive oil. Toss until every piece has a thin, even coating.
• Add the smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss thoroughly until the seasoning is evenly distributed and no large unseasoned patches remain.
• Place the chicken pieces in the air-fryer basket in a single layer with a little space between them. Depending on the size of your air fryer, cook in two batches rather than overcrowding.
• Air fry at 400°F (205°C) for 5 minutes. The chicken should begin turning opaque and lightly golden around the edges.
• Shake the basket thoroughly or turn the chicken pieces with tongs so different surfaces are exposed to the hot air.
• Continue air frying for another 4 to 6 minutes, depending on the size of the pieces and your air fryer. The chicken should be golden in spots with no translucent areas.
• Insert an instant-read thermometer into one of the largest pieces. The chicken is safely cooked when it reaches 165°F (74°C).
• If cooking in batches, transfer the first batch to a clean plate and repeat with the remaining chicken. Avoid piling uncooked chicken into the basket because overcrowding reduces browning.
• Let the cooked chicken bites rest for 5 minutes. This helps the juices settle inside the meat.
• Sprinkle with chopped parsley and serve with lemon wedges, if desired. Serve warm with your preferred side dishes or dipping sauces.