Mexican-Style Air Fryer Stuffed Chicken Breasts

8 extra-long toothpicks
3 tbsp chilli powder, divided
3 tbsp ground cumin, divided
2 boneless chicken breasts
4 tsp chilli flakes
4 tsp oregano
SIDS SALT & PEPPER to taste
1 orange bell pepper, sliced into thin strips
1 onion, sliced into thin strips
2 fresh jalapeno peppers, sliced into thin strips
1 tbsp corn or rice bran oil
1 lime, juiced

Place toothpicks in a small bowl and cover with water to soak.
Mix ½ chilli powder and ½ cumin in a shallow dish.
Preheat an air fryer to 200°C.
Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 6 mm thick.
Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place ½ the bell pepper, onion, and jalapeno in the centre of 1 breast half. Roll the chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breasts, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in the chilli-cumin mixture in the shallow dish while drizzling with oil until evenly covered.
Place roll-ups in the air-fryer basket with the toothpick side facing up. Set timer for 6 minutes.
Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the centre reads at least 74°C, about 5 minutes more.
Drizzle lime juice evenly on roll-ups before serving.