Prep the chicken: In a bowl, toss the shredded chicken with BBQ sauce until well coated. You want it saucy but not dripping. Add a pinch of black pepper and a squeeze of lime if you like.

Preheat the air fryer: Set to 350°F (175°C). Lightly spray the basket or line it with perforated parchment or a sheet of foil folded to fit, leaving space for air flow.

Build the first layer: Spread a single, even layer of chips in the basket or on the tray. Sprinkle a generous handful of cheese, followed by some BBQ chicken, red onion, jalapeño, beans, and corn.

Add the second layer: Repeat with another layer of chips and toppings. Two layers heat most evenly in an air fryer and help avoid soggy centers.

Top with extra cheese: Finish with a final blanket of cheese. This seals the toppings and gives you a golden, melty finish.

Air fry: Cook for 5–8 minutes at 350°F, checking at the 4-minute mark. They’re done when the cheese is fully melted and the edges of the chips are lightly toasted.

Finish and serve: Carefully slide the nachos onto a platter. Add dollops of sour cream, avocado or guac, cilantro, green onion, and an extra drizzle of BBQ sauce if you want. Serve with lime wedges.