Pat the chicken breasts dry with a paper towel to ensure the seasoning sticks well. If they’re uneven in thickness, lightly pound them to an even size for even cooking.

In a small bowl, mix the paprika, garlic powder, salt, and black pepper. Rub the chicken with olive oil, then coat evenly with the spice blend.

Preheat the air fryer to 375°F (190°C). Place the chicken in the basket in a single layer, ensuring space between them for proper airflow. Cook for 12-15 minutes, flipping halfway, until the internal temperature reaches 165°F (74°C).

While the chicken cooks, warm the hot honey and apple cider vinegar in a small saucepan (or microwave) until slightly thinned. Stir well to combine.

Brush the hot honey glaze generously over the cooked chicken. Let it rest for a couple of minutes before slicing. Serve with extra drizzle if desired!