Preheat the air fryer: Set it to 390°F (200°C) for about 5 minutes. Preheating helps the bites crisp quickly.

Season the chicken: Pat the chicken dry. In a bowl, toss with olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne (if using). Make sure every piece is coated.

Arrange in the basket: Place the chicken in a single layer in the air fryer basket. Don’t crowd them. If needed, cook in two batches.

Air fry: Cook for 8–10 minutes, shaking the basket halfway. The bites are done when the edges are browned and the internal temp hits 165°F (74°C).

Make the buffalo sauce: While the chicken cooks, melt butter in a small saucepan over low heat. Stir in hot sauce and apple cider vinegar. Keep warm on the lowest heat.

Toss to coat: Add the cooked chicken to a large bowl and pour the warm buffalo sauce over the top. Toss until every piece shines with sauce.

Rest briefly: Let the bites sit for 2 minutes to absorb the sauce. This keeps the coating from sliding off.

Serve: Plate with celery, cucumber, and your favorite keto-friendly ranch or blue cheese dressing. Taste and add a sprinkle of salt if needed.