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Preheat air fryer to 400°F for 5 minutes.
Pat the chicken breasts dry, then lightly pound the thick end of each piece of chicken with a kitchen mallet or rolling pin until the chicken breast is roughly the same thickness all the way across.
Place the chicken breasts in a bowl and coat both sides with olive oil.
In a small bowl, stir together the garlic powder, onion powder, smoked paprika, oregano, chili powder, and kosher salt. Sprinkle the seasoning all over both sides of the chicken.
Cook for 12-15 minutes until the chicken reaches an internal temperature of 165°F.
Remove from the air fryer and allow the chicken to rest 5 minutes before serving to ensure juiciness. Slice into pieces and serve. Leftovers last 3 to 4 days refrigerated.