While your air fryer preheats, mince the 3 garlic cloves finely and zest the lemon, then juice it into a small bowl. In the same bowl, combine the olive oil, lemon zest, lemon juice, ras el hanout, smoked paprika, salt, and black pepper to create a fragrant marinade. Pat the chicken pieces dry with paper towels—this is crucial for better browning and crisping in the air fryer. Add the dried chicken to the marinade and toss thoroughly to coat every piece evenly, then let it sit for 15 minutes to allow the spices to penetrate the meat.

Preheat your air fryer to 380°F for 5 minutes. Arrange the marinated chicken from Step 1 in a single layer in the basket, working in batches if necessary to avoid overcrowding—this ensures even air circulation and browning. Cook for 10 minutes, then shake the basket or flip the chicken pieces to ensure they cook evenly on all sides. Continue cooking for 6 to 8 minutes more until the internal temperature reaches 165°F when checked with a meat thermometer.

Increase the air fryer temperature to 400°F and cook for 2 to 3 minutes to develop a golden, crispy exterior and deepen the spice flavors. I like to do this final high-heat blast to give the chicken an appetizing color and extra texture contrast. Remove the chicken from the air fryer and let it rest for 5 minutes before serving—this allows the juices to redistribute, keeping the meat tender and moist.