Preheat the air fryer: Set to 380°F (193°C). Lightly spray the basket if it tends to stick.

Season the potatoes: In a bowl, toss potatoes with 1 tablespoon oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper. Coat evenly.

Start the potatoes: Arrange in the basket in a single layer if possible. Air fry for 10 minutes, shaking halfway. They should start to brown at the edges.

Season the chicken: While potatoes cook, pat chicken dry. In a bowl, mix 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, chili powder, 1/2 teaspoon salt, and pepper. Rub chicken with remaining 1 tablespoon oil, then the spice mix. If using brown sugar, sprinkle it now for extra char.

Add the chicken: Open the basket. Stir potatoes to one side to create space. Nestle chicken pieces in a single layer without overlapping.

Cook together: Air fry at 380°F for 8 minutes. Flip chicken and stir potatoes.

Glaze with BBQ sauce: Brush chicken generously with BBQ sauce. Air fry 4–6 more minutes, until the chicken reaches an internal temp of 165°F (74°C) and the sauce is sticky. Potatoes should be crisp-tender and golden.

Finish and rest: Transfer chicken to a plate and brush with a little more sauce. Rest 3–5 minutes. Toss potatoes with a pinch of salt, a squeeze of lemon (optional), and chopped herbs.

Serve: Plate chicken with potatoes. Add extra sauce on the side and a sprinkle of red pepper flakes if you like heat.