Place basil leaves in a blender, add pine nuts, grated parmesan, a pinch of salt and pepper + minced garlic cloves. Add olive oil and continue whisking until you get a smooth, thick pesto. Grind in a blender until smooth to make pesto, or use jarred.
Pat dry the chicken with paper towels, cut into strips and put in a bowl. Add a pinch of salt. Add pesto sauce and mix everything. You can leave for half an hour, covering the bowl with a lid for stronger flavors. Some of the sauce can be reserved for serving.
Preheat air fryer to 400 F for 5 minutes. Spray basket with non stick spray. Transfer the chicken pieces to the air fryer basket. Air fry for 10 minutes.
Turn the pieces over and bake for 4 more minutes or until middle of thickest piece reaches a safe 165 f. Transfer the chicken to a plate and serve with the remaining sauce on top.