Preheat and prep. Set your air fryer to 380°F (193°C). Pat the chicken dry with paper towels for better browning.

Season the chicken. In a bowl, toss chicken with oil, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Coat evenly.

Air fry, first round. Arrange chicken in a single layer in the basket. Cook for 8–10 minutes, flipping halfway. You’re looking for light browning but not fully cooked yet.

Brush with BBQ sauce. Pull the basket, brush both sides of the chicken with BBQ sauce. Don’t drown it—a thin, even coat caramelizes best.

Air fry, second round. Return to the fryer for 3–6 more minutes, or until internal temp hits 165°F (74°C). If your sauce is sugary, watch the edges to avoid burning.

Rest and chop. Let chicken rest for 5 minutes, then slice or chop into bite-size pieces. Toss with a spoonful of extra BBQ sauce if you like it saucy.

Roast the veggies (optional but great). Toss bell pepper, red onion, and corn with a little oil, salt, and pepper. Air fry at 380°F for 6–8 minutes, shaking once, until lightly charred.

Make the quick slaw. Stir yogurt (or mayo), vinegar, honey, and salt. Toss with the cabbage until lightly coated. It should be crisp, not soupy.

Warm the grains. Reheat rice or quinoa until fluffy. Add a squeeze of lime and a pinch of salt for brightness.

Assemble the bowls. Add grains to each bowl, top with BBQ chicken, roasted veggies, and a handful of slaw. Finish with avocado, cilantro, green onion, and a lime squeeze. Drizzle with extra BBQ sauce if desired.