Prep and Pierce: Trim any excess skin, sinew, or fat from the chicken breast. Prick the meat thoroughly on both sides with a fork to allow the marinade to penetrate deep into the fibres.
Marinate: Place the chicken and the marinade ingredients into a sealable food bag (or a bowl covered with cling film). Massage well to ensure even coverage and refrigerate overnight.
Temper: Remove the chicken from the fridge and allow it to come to room temperature. Add the olive oil and massage well into the meat.
Initial Roast: Preheat your air fryer to 180°C. Lower the heat to 160°C, add the chicken, and roast for 12–15 minutes, turning the meat halfway through.
Prep the Dressing: While the chicken is cooking, combine all the tomato dressing ingredients in a small bowl.
The Finish: Increase the air fryer temperature to 200°C for a final 3 minutes to achieve a beautiful, golden-brown sear.
Rest and Serve: Allow the chicken to rest until the initial heat has dissipated before slicing. Arrange the slices on a plate and finish with a generous spoonful of the fresh tomato dressing.