Tenderize each chicken breast by pounding between plastic wrap or in a Ziploc bag for 10-15 seconds per piece.
Mix 1/2 tablespoon avocado oil and 1/2 teaspoon lemon juice, then coat the chicken with the mixture. Season with salt, pepper, onion powder, and garlic powder.
Air fry the chicken at 380°F (193°C) for 11-14 minutes, flipping halfway, until internal temperature reaches 165°F (74°C). Rest for 10 minutes, then dice.
Cook pasta in boiling salted water until al dente (about 11 minutes), drain, rinse with cold water, and set aside.
Combine cooked pasta, diced chicken, olive oil, lemon zest and juice, herbs, shallot, and parmesan in a large bowl. Toss and adjust seasoning as needed.
Notes
For best flavor, serve immediately or chill and store in airtight containers for up to 4 days. Drizzle with additional olive oil if pasta appears dry.