Prep the chicken: Place the chicken breasts in the freezer for 45–60 minutes until firm but not fully frozen. This makes thin slicing easier and more even.

Slice into strips: Using a sharp knife, slice the chicken against the grain into long strips about 1/8 to 1/4 inch thick. Thinner strips dry faster and more evenly.

Make the marinade: In a bowl, whisk together BBQ sauce, soy sauce, apple cider vinegar, Worcestershire sauce, honey (if using), smoked paprika, garlic powder, onion powder, black pepper, and red pepper flakes.

Marinate: Add chicken strips to a zip-top bag or dish. Pour in the marinade, seal, and massage to coat. Refrigerate for at least 4 hours, ideally overnight for deeper flavor.

Drain and dry: Remove the chicken from the marinade and lay strips on paper towels. Pat dry thoroughly. This step helps the jerky dry instead of steam.

Preheat the air fryer: Set to 180–200°F (80–93°C). If your model doesn’t go that low, use the lowest setting and monitor closely.

Arrange the strips: Lightly oil the air fryer basket or racks. Lay chicken strips in a single layer with space between pieces. Do not overlap.

Dry the jerky: Air fry for 2.5 to 4 hours, flipping every 30–45 minutes and rotating racks if your unit has multiple levels. Time varies by thickness and air fryer model.

Check for doneness: Jerky should be dry to the touch, darker in color, and flexible but not brittle. Bend a piece; it should crack slightly along the surface but not snap in half.

Optional safety step: For extra assurance, you can finish the jerky in a 275°F (135°C) oven for 10 minutes to ensure the internal temperature reaches 165°F (74°C) at least once during the process.

Cool and condition: Let jerky cool completely on a rack. Then place it loosely in a clean container for 24 hours at room temperature, shaking once or twice. This “conditioning” helps distribute remaining moisture evenly.

Store: Transfer to airtight containers or vacuum-seal for longer storage.