Chill and slice the chicken: For easier slicing, place the chicken in the freezer for 20–30 minutes. Using a sharp knife, slice thin strips about 1/8 to 1/4 inch thick. Keep thickness consistent so the jerky dries evenly.

Make the marinade: In a bowl, whisk soy sauce, honey, vinegar, sesame oil, garlic powder, onion powder, black pepper, smoked paprika, and red pepper flakes. Stir until the honey dissolves.

Marinate: Add the chicken strips to a zip-top bag or shallow container and pour the marinade over them. Press out excess air, seal, and refrigerate at least 6 hours, ideally overnight (8–12 hours) for best flavor.

Prep the air fryer: Lightly oil or spray the air fryer basket or racks to prevent sticking. Preheat the air fryer to 180–200°F (82–93°C) if your model allows. If not, set to the lowest available temperature.

Drain and pat dry: Remove chicken from the marinade and gently pat the strips dry with paper towels. Dry surface = better drying and less steaming.

Arrange the strips: Lay the chicken in a single layer with space between pieces. Do not overlap. Work in batches if needed.

Dry the jerky: Air fry at 180–200°F for 2 to 3 hours, flipping every 30–45 minutes and rotating racks if you have them. Time varies by thickness and fryer model. You’re looking for dry, firm pieces that bend and crack slightly but don’t snap.

Check doneness and safety: For food safety, you can briefly raise the temperature to 275°F (135°C) for 2–3 minutes at the end to ensure the surface reaches a safe temp. Then reduce heat again for a final 10–15 minutes if needed to restore dryness.

Cool and condition: Let jerky cool completely on a rack. Place in a loosely covered container or paper bag for a few hours to evenly distribute remaining moisture. If any pieces feel soft or tacky, return them to the air fryer for 10–15 minutes more at low heat.

Store: Once conditioned, transfer to airtight containers. See storage tips below.