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Preheat air fryer to 370°F.
In a mixing bowl, add the avocado oil, lemon juice, lemon zest, dried parsley, smoked paprika, salt, black pepper, and garlic. Whisk to combine well.
Add chicken to bowl, and turn to coat. Let chicken sit in the marinade while the air fryer finishes preheating.
Lightly spray the basket of the air fryer with a nonstick cooking spray (we love a non-aerosol avocado oil spray), then add chicken, leaving some room in between each breast to allow the air to circulate.
Cook for 10 minutes, then open the basket and turn the chicken over. Continue air frying another 5-7 minutes, or until the chicken reaches an internal temperature of 160°F (an internal thermometer is super helpful, and relatively cheap).
Remove the chicken from the air fryer and place on a plate, tent some aluminum foil over the top, and let rest for 5-7 minutes. This will allow the chicken to rest (so the juices can redistribute), and the chicken will actually continue to cook a bit (this is called carryover cooking), and rise several more degrees to reach an internal temperature of 165°F.
Serve chicken garnished with some fresh parsley, and a wedge of lemon, which can be squeezed over the chicken for an added pop of flavor.