Pat the chicken breasts dry with paper towels and press any thick parts to an even thickness of about 1 inch so they cook uniformly.

For a quick brine, dissolve 3/4 teaspoon of fine salt in 1 cup of water and submerge the breasts for 10–15 minutes in the refrigerator; then rinse and pat dry. If you skip brining, proceed to seasoning.

Mix the dry rub: combine smoked paprika, sweet paprika, garlic powder, onion powder, dried oregano, black pepper, optional cayenne, and optional brown sugar in a small bowl until even.

Brush each breast on both sides with olive oil so the rub adheres and the surface browns nicely when air-fried.

Rub the seasoning over both sides of the breasts, pressing gently to make sure it sticks, and season the edges as well.

Preheat the air fryer to 375°F (190°C) for 3–5 minutes and lightly oil the basket to prevent sticking.

Place the breasts in a single layer in the basket and cook at 375°F (190°C) for 9 minutes. Flip and cook an additional 5–8 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

Transfer the chicken to a cutting board and tent loosely with foil; rest for 5 minutes so juices redistribute.

Finish with a squeeze of lemon juice and a sprinkle of chopped parsley if desired, then slice against the grain and serve with lemon wedges.