Prepare the marinade sauce: whisk together 1 tbsp of olive oil, 1 tbsp of honey, 1 tsp thyme, ½ tsp oregano, ¼ tsp ground pepper, ½ tsp salt, ½ tsp paprika, 1 tsp garlic, 1 tsp Worcestershire sauce, ½ tsp Dijon mustard, 1 tsp Italian seasoning, and ½ tbsp of lemon juice in a small bowl.
Place the chicken on a plate and pour the marinade over the top of the chicken, making sure it is covered. Let it marinate for 10 minutes.
Add chicken breast to the air fryer and brush it with the remaining marinade from the plate. Cook at 360°F for 15 minutes.
While the chicken is in the air fryer, make the salad. For the salad dressing: Stir together 1 tbsp olive oil, ½ tbsp honey,1 tbsp lemon juice, and 2 tbsp cilantro.
In a big bowl, add 2 oz arugula, 6 oz chickpeas, 6 oz fennel, 0.5 oz radishes, and the dressing. Gently stir until well combined.
Then sprinkle 2 oz pistachio and 0.5 oz parmesan cheese over the salad.
When the chicken is done, transfer it from the air fryer to a plate. Serve the chicken with salad.