Pat dry 2 chicken breasts. Place the chicken in between two sheets of parchment paper, then pound the chicken to make it an even thickness with a meat pounder.
Mix together the paprika, onion powder, salt, and pepper in a small bowl. Then rub seasonings on chicken breasts.
In another small bowl make the glaze. Combine ketchup, honey, balsamic vinegar, and minced garlic.
Add chicken to a resealable plastic bag with half of the glaze, refrigerate and marinate for at least 2 hours.
When the chicken is ready, preheat the air fryer at 400˚F/200˚C for 5 minutes.
Place the chicken in the air fryer and cook at 380˚F/193˚C for 12 minutes, flipping chicken and brushing on remaining glaze halfway through cooking.
Make sure the chicken registers at 165°F/74°C before enjoying! You can also pull out the temperature around 160°F/71°C and cover it in foil to let it come to temperature.