Preheat the air fryer. Set it to 375°F (190°C) for 5 minutes. This helps with even browning.

Prep the chicken. Pat chicken dry with paper towels. Trim any excess fat. Cut extra-thick breasts in half horizontally for even cooking.

Mix the dry rub. In a small bowl, combine smoked paprika, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne if using.

Season. Toss chicken with olive oil, then coat all sides with the spice mix. Press it in so it sticks.

First cook. Arrange chicken in a single layer in the air fryer basket. Do not crowd. Cook for 8–10 minutes for thighs, 7–9 minutes for thinner breasts.

Make the sauce blend. Stir BBQ sauce with apple cider vinegar in a small bowl to thin it slightly and brighten the flavor.

Flip and baste. Turn chicken over. Brush with a thin layer of the BBQ sauce blend. Cook another 5–8 minutes, until the edges start to caramelize.

Check doneness. Use an instant-read thermometer. Chicken is done at 165°F (74°C) in the thickest part. If not there yet, cook 2–3 minutes more.

Final glaze. Brush with a little more BBQ sauce and cook 1–2 minutes to set the glaze. This keeps it sticky without burning.

Rest and serve. Let chicken rest 3–5 minutes. Slice and garnish with herbs or a squeeze of lemon if you like.