Divide the chicken breast into two horizontals (if thick) from the middle to make it thinner. Cut the chicken into thin fingers. Pat dry the fingers.

Mix all the ingredients of the marinade. Add the chicken fingers and keep aside for 1–2 hours or even overnight.

Spread the bread crumbs on a flat plate. Mix oregano and red chilli flakes to it. Mix well. Pick up one piece of marinated chicken and coat with dry bread crumbs to completely cover it. Spread chicken fingers on a plate and cover with a plastic wrap. Keep it in the fridge till serving time.

Pre-heat Air Fryer for 5 minutes. Arrange chicken fingers in fry basket and close it properly. Keep Air Fryer at 160°C for 15–20 minutes. Serve hot with green chutney.