Prep the chicken. Pat the chicken breasts dry with paper towels. If one side is much thicker, pound to an even thickness (about 3/4 to 1 inch) so they cook uniformly.

Preheat the air fryer. Set it to 380°F (193°C) for 3–5 minutes. A hot basket helps the exterior crisp slightly and prevents sticking.

Mix the dry rub. In a small bowl, stir together smoked paprika, garlic powder, onion powder, chili powder, salt, black pepper, and brown sugar (if using).

Season the chicken. Rub the breasts with olive oil on all sides, then coat evenly with the spice mixture. Press gently so the rub adheres.

Load the basket. Lightly spray the air fryer basket. Place the chicken in a single layer with space between pieces. Do not crowd—cook in batches if needed.

Cook the first stage. Air fry for 8–10 minutes at 380°F. Flip the chicken halfway through to promote even cooking.

Glaze with BBQ sauce. Brush a generous layer of BBQ sauce over the tops. Return to the air fryer and cook another 3–6 minutes, until the sauce is glossy and the chicken reaches an internal temperature of 165°F (74°C) at the thickest part.

Rest, then serve. Transfer to a plate and let rest for 5 minutes to keep juices in. Brush with a little extra BBQ sauce if you like, then slice and serve.