Preheat the air fryer: Set it to 380°F (193°C) for 3–5 minutes. A hot basket helps crisp the skin.

Pat the chicken dry: Use paper towels to remove surface moisture. Dry skin = better browning.

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

Season and oil: Toss the chicken with the oil, then sprinkle the rub evenly on all sides. Press it in so it sticks.

Arrange in the basket: Place in a single layer, skin side up if using skin-on. Do not overcrowd. Work in batches if needed.

Air fry, round one: Cook at 380°F (193°C) for 10 minutes. Flip once halfway if using boneless/skinless; otherwise, leave skin side up the whole time.

Make the glaze: In a small bowl, stir together sugar-free BBQ sauce, apple cider vinegar, liquid smoke, and sweetener to taste. Aim for a balanced sweet-tangy mix.

Brush and finish: After the initial cook, brush the tops with the glaze. Increase heat to 400°F (204°C) and cook 6–12 more minutes, depending on piece size.

Check doneness: Use an instant-read thermometer. Target 165°F (74°C) in the thickest part. Skin should be caramelized and a little sticky.

Rest and serve: Let the chicken rest 5 minutes. Brush with a little extra sauce if you like, then serve hot.