Not sure why this hasn’t been mentioned earlier (not that I saw, anyway), but cut the chicken breast tenderloins (the smaller, thin sections) from the thicker upper part of the breasts. The temp used was 375°. The thicker sections took 10-ish minutes total. They were put in first. The tenderlo were added in the last five minutes of frying. Everything was ready in 10 minutes, 15 counting putting the seasoning on the chicken.
I put the oil in a dish and stirred in the seasoning, then spooned on to both sides of the chicken before air frying. It wouldn’t have occurred to me to use chili seasoning on chicken, but it is delicious! Also added smoked paprika, which intensified the flavor even more!
Made this twice in one week now. Both times were amazing. Tender, moist, very juicy – will definitely be making this again!