Prepare the Chicken: Pat the chicken pieces thoroughly dry with kitchen paper. This step is crucial for achieving that lovely crisp exterior. In a large bowl, drizzle the chicken with olive oil, then sprinkle evenly with smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using). Use your hands to massage the spices into the chicken until each piece is well coated. You’ll notice the chicken taking on a vibrant, earthy red hue from the paprika.

Marinate for Flavour: Cover the bowl with cling film and refrigerate for at least 30 minutes, or ideally for 1-2 hours. If you have more time, an overnight marinade will deepen the flavours wonderfully. As it marinates, the chicken will absorb the aromatic spices, promising a more complex taste.

Preheat the Air Fryer: While the chicken marinates, preheat your air fryer to 190°C (375°F) for about 5 minutes. A preheated air fryer ensures even cooking and helps create a beautiful crust. You’ll hear the fan whirring and feel the warmth emanating from the unit.

First Cook of the Chicken: Place the marinated chicken in a single layer in the air fryer basket, ensuring not to overcrowd it (cook in batches if necessary). Air fry for 10 minutes. After 10 minutes, carefully flip the chicken pieces using tongs. You should see a lovely golden-brown sear developing on the underside, indicating it's starting to cook through.

Prepare the BBQ Glaze: While the chicken is cooking, whisk together your BBQ sauce, apple cider vinegar, honey or maple syrup, and halal-friendly Worcestershire sauce in a small bowl. The sauce will be glossy and rich, ready to coat the chicken beautifully. I’ve been making this for over 3 years, and this simple glaze never disappoints.

Glaze and Finish Cooking: After flipping the chicken, generously brush each piece with the prepared BBQ glaze. Continue to air fry for another 8-10 minutes, flipping once more halfway through and applying another layer of glaze. Listen for the gentle sizzle as the sauce caramelises on the hot chicken. The chicken is done when it's beautifully browned and sticky, and a meat thermometer inserted into the thickest part reads 74°C (165°F). The aroma of sweet, tangy BBQ will fill your kitchen, a sure sign of deliciousness.

Rest and Serve: Once cooked, carefully remove the chicken from the air fryer and let it rest on a cutting board for 5 minutes before slicing or serving. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is incredibly tender and moist. Garnish with fresh parsley or coriander if desired.