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Place the chicken breasts in a plastic sandwich bag or between a large folded piece of baking parchment.
Bash the thickest part of the chicken breast few times with a rolling pin. We don’t want to flatten the chicken a lot – we just want to even out the thickness.
It should still look like a chicken breast after a few light bashes (we don’t want it to thin like a chicken steak).
Mix together the salt, pepper, paprika, garlic powder, oregano, and sugar in a small bowl.
Sprinkle the seasoning on both sides of the two chicken breasts and press the mixture in with your hands, so they're thoroughly coated and so the mixture sticks to the chicken.
Drizzle over the oil and toss to fully coat.
Place in the air fryer basket (no liner, we want it straight on the tray), in a single layer, with a bit of space in between the chicken breasts for good airflow. Air fry for 11-12 minutes (no need to pre-heat) at 200C/400F, turning once, halfway through cooking. Once cooked, the chicken should no longer be pink in the middle (internal temp should be 75C/167F).