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Start by pre heating the air fryer.
In the meantime, add the olive oil, garlic, fresh coriander, piri piri (red chilies), pepper paste, lemon juice, a tbsp of salt, and a scrunch of black pepper, to a food blender. Blend until smooth, set aside.
Line the bottom basket of the air fryer with foil.
Place the butterflied chicken on the top basket, with the opening facing down. Season with a little salt and pepper, air fry for 10 minutes at 195°C.
Brush the chicken with the chili sauce, cook for another 10 minutes at 195°C.
Repeat the process once more.
To finish it off, baste the chicken with the juices that dripped on the foil.
Carve the chicken, serve with some French fries or a simple salad.