Pat the chicken breasts dry with a paper towel, then slice them into evenly sized cubes or strips. Cutting them evenly helps everything cook at the same pace and keeps the chicken juicy.

Place the chicken pieces into a mixing bowl. Add garlic powder, onion powder, paprika, chili flakes, black pepper, salt, and a small amount of olive oil or cooking spray. Toss thoroughly so every piece is well coated with seasonings.

Trim the tough, woody ends off the asparagus and cut the spears into 2–3 inch pieces. Add them to the same bowl with the chicken and season lightly with salt, pepper, and a small splash of oil or lemon juice.

Mix the chicken and asparagus together until all the spices are evenly distributed and everything is coated well. This ensures balanced flavor in every bite.

Transfer the mixture into the air fryer basket and arrange it in a single layer. Slight overlapping is fine, but avoid crowding too much so the chicken browns properly and the asparagus stays crisp.

Air fry at 380°F (193°C) for 12–15 minutes, shaking the basket or flipping the pieces halfway through. Cook until the chicken reaches 165°F internally and the asparagus turns bright green with lightly crisped edges.

Once cooked, squeeze fresh lemon juice over everything to brighten the flavors. Add optional toppings like chopped parsley, a pinch of chili flakes, lemon zest, or a sprinkle of nutritional yeast if you enjoy extra flavor.

Serve immediately while hot. If meal prepping, store portions in airtight containers and refrigerate for 3–4 days. Reheat in the air fryer or microwave when ready to eat.