If your chicken breasts are very thick (over 1 inch at their thickest point), place them between two pieces of plastic wrap and pound them gently with a meat mallet or rolling pin until they are an even 3/4 to 1 inch thick. Pat the chicken breasts thoroughly dry with paper towels; this helps with browning.

In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.

Drizzle the olive oil over both sides of the chicken breasts, ensuring they are lightly coated. Then, sprinkle the seasoning mixture evenly over both sides, pressing gently to adhere.

Preheat your air fryer to 375°F (190°C) for 3-5 minutes.

Place the seasoned chicken breasts in a single layer in the air fryer basket, ensuring not to overcrowd it. Cook for 8-10 minutes.

Flip the chicken breasts and continue to cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part.

Once cooked, remove the chicken breasts from the air fryer and place them on a cutting board. Tent loosely with foil and let rest for 5 minutes before slicing or serving. This allows the juices to redistribute, resulting in more tender and juicy chicken.