Pat chicken breasts dry with paper towels. Pound any thick end down to an even ½–¾ inch thickness throughout — this ensures even cooking. Coat lightly with olive oil, then season both sides generously with salt, pepper, garlic powder, and paprika. Let rest at room temperature while the air fryer preheats.

Preheat air fryer to 375°F. Arrange chicken in a single layer with space between pieces — cook in batches if needed. Cook times by size: small (5–6 oz) 8–10 min, medium (7–8 oz) 10–12 min, large (9 oz+) 12–14 min. Flip halfway through. Check internal temp at the thickest part — pull at 165°F. If not there yet, continue in 1–2 min increments. Don't judge doneness by color alone. Remove from basket as soon as it hits 165°F.

Transfer chicken to a cutting board and rest 5 minutes before slicing — skipping this step lets juices run out, leaving dry meat. Slice against the grain. Trust your thermometer: 165°F is done; don't overcook chasing certainty. Serve immediately. Refrigerate leftovers in an airtight container for up to 4 days.