Pat chicken breasts dry with paper towels. If chicken breasts are very thick, place them between two pieces of plastic wrap and pound lightly with a meat mallet or heavy pan to an even 1-inch thickness. This ensures even cooking.

In a medium bowl, whisk together 1 tbsp olive oil, fresh lemon juice, dried oregano, dried thyme, garlic powder, paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Add the prepared chicken breasts to the marinade, ensuring they are well coated on all sides. Let marinate for at least 5 minutes while you prepare the asparagus, or up to 30 minutes for deeper flavor.

Wash and trim the woody ends off the asparagus spears. In a separate bowl, toss the trimmed asparagus with 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated.

Preheat your air fryer to 375°F (190°C) for 5 minutes.

Carefully place the marinated chicken breasts in a single layer in the air fryer basket. Arrange the seasoned asparagus spears around the chicken, trying not to overcrowd the basket. Ensure there is some space for air circulation. (You may need to cook in two batches if your air fryer is small.)

Air fry for 8 minutes, then open the basket, flip the chicken breasts, and toss the asparagus to ensure even cooking. Close the basket and continue to cook for another 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) as measured by a meat thermometer and the asparagus is tender-crisp.

Carefully remove the chicken and asparagus from the air fryer. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing. This helps the juices redistribute, keeping the chicken moist and tender. Serve immediately with fresh lemon wedges.