Instructions:
- Trim any excess fat from the chicken breasts. If they are particularly thick (over 1 inch), lightly pound them to an even thickness (about ¾ inch) for consistent cooking. Toss the chicken with the cornstarch.
- In a medium bowl, whisk together all the Peanut Marinade ingredients (peanut butter through hot water) until completely smooth. It should be pourable but thick enough to coat the chicken.
- Reserve ¼ cup of the peanut mixture for serving later. Place the chicken in a Ziploc bag or container, pour the remaining marinade over it, ensuring everything is coated. Marinate in the refrigerator for at least 30 minutes, but ideally 2–4 hours.
- Preheat your air fryer to 380°F (195°C) for about 5 minutes.
- Lightly spray the air fryer basket with cooking spray. Remove the chicken from the marinade, letting excess drip off (discard the used marinade). Place the chicken breasts in a single layer in the air fryer basket, ensuring they do not overlap.
- Cook for 12–16 minutes. Flip the chicken halfway through (around the 6–8 minute mark). The chicken is done when the internal temperature reaches 165°F (74°C).
- Remove the chicken immediately and let it rest on a cutting board for 5 minutes before slicing against the grain. Drizzle with the reserved peanut sauce and garnish generously with cilantro and sesame seeds. Serve with lime wedges.