1 lb boneless chicken breast

1–2 tablespoons extra virgin olive oil

1–2 tablespoons taco seasoning (such as Siete)

¼ teaspoon kosher salt (optional, depending on seasoning blend)

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Preheat the air fryer to 390°F (200°C).
Cut the chicken into 1.5-inch chunks and place in a medium bowl.
Add olive oil and taco seasoning, tossing to coat evenly.
Arrange chicken pieces in a single layer in the air fryer basket.
Cook for 10–12 minutes, shaking the basket halfway through.
Check for doneness using a meat thermometer—chicken should reach 165°F internally.
Remove from the air fryer and serve immediately.

For extra juiciness, use boneless chicken thighs instead of breast.

Try different seasonings like Italian herbs, Cajun spices, or lemon pepper.

Make them spicy by adding chili powder or cayenne.

Toss with buffalo or barbecue sauce for a saucy variation.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the air fryer for a few minutes to keep them juicy.