Prep the chicken: Pat the chicken dry with paper towels. If using large breasts, pound to an even thickness (about 3/4 inch) for even cooking.

Season: In a small bowl, mix salt, pepper, smoked paprika, garlic powder, and onion powder. Sprinkle evenly over all sides of the chicken.

Wrap with bacon: Wrap 2–3 slices of bacon around each piece, slightly overlapping to cover the surface. Tuck ends under or secure with toothpicks.

Preheat the air fryer: Set to 375°F (190°C) for 3–5 minutes. Lightly oil or spray the basket to help prevent sticking.

First cook: Place chicken in a single layer, seam side down, with a little space between pieces. Air fry for 12–14 minutes, flipping halfway. (Cook time varies with thickness.)

Glaze: Mix BBQ sauce with brown sugar if using. Brush a light layer over the bacon-wrapped chicken.

Finish cooking: Air fry another 4–6 minutes, flipping and glazing again halfway. The bacon should be crisp and the chicken should reach an internal temperature of 165°F (74°C).

Rest and serve: Let the chicken rest 3–5 minutes to keep juices in. Brush with a final swipe of sauce if you like, then serve.