Combine paprika, garlic powder, onion powder, pepper, salt, and cayenne pepper in a small bowl, mixing thoroughly to distribute the spices evenly. Pat the chicken breast chunks dry with paper towels—this is crucial for achieving better browning in the air fryer. Toss the dried chicken with olive oil until lightly coated, then add the spice mixture and toss again until every piece is evenly seasoned. I prefer using freshly ground pepper here because it releases more aromatic oils than pre-ground, giving you a noticeably better flavor.

Arrange the seasoned chicken pieces in a single layer in your air fryer basket, working in batches if necessary to avoid overcrowding—overcrowding prevents proper air circulation and browning. Air fry at 360°F for 10 minutes without flipping. This initial phase allows the chicken to develop a nice crust and cook through the exterior while remaining tender inside.

Carefully flip or shake the chicken pieces to ensure even cooking on all sides. Return to the air fryer at 360°F for 8-10 minutes until the internal temperature reaches 160°F when checked with a meat thermometer. This ensures the chicken is cooked through and the spices have time to toast and deepen in flavor.

In a small bowl, whisk together the BBQ sauce and honey until combined—the honey adds a subtle sweetness and helps the sauce caramelize beautifully. Pour this mixture over the cooked chicken and toss gently to coat evenly. Return to the air fryer at 360°F for 1-2 minutes, just until the sauce heats through and begins to caramelize slightly on the chicken. I find that Sweet Baby Ray's sauce caramelizes exceptionally well in the air fryer, creating a glossy, sticky coating rather than a runny glaze.

Transfer the glazed chicken to a serving plate and let it rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring each bite stays moist and tender rather than drying out when you cut into it.