Let the frozen chicken breast sit at room temperature for about 10 minutes until slightly softened but still firm.

Using a sharp knife, slice the chicken breast into long, thin, uniform strips about 1/8 inch thick; slice with the grain for chewier jerky or against the grain for a crisper texture.

Lightly spray the air fryer basket with nonstick cooking spray.

Arrange the chicken strips in a single layer in the basket, leaving space between pieces and avoiding any overlap.

Pre-cook the chicken at 280°F for 9 minutes, or until the thickest piece reaches an internal temperature of 165°F.

Reduce the air fryer temperature to 250°F and continue cooking for 35 to 45 minutes, checking every 10 to 15 minutes, until the strips are firm, dry, and leathery but not burnt.

Transfer the cooked jerky strips to a wire rack and let them cool completely at room temperature.

Once fully cooled and dry, store the chicken jerky in an airtight container in the refrigerator.