Rinse the emmer wheat under cold water. In a pot, combine the emmer and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until tender. Drain any excess liquid if needed.

While the emmer cooks, preheat the air fryer to 380°F (190°C).

Pat the chicken breasts dry with paper towels. In a bowl, mix the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this mixture over the chicken breasts.

Place the seasoned chicken breasts in the air fryer basket in a single layer. Cook at 380°F for 15 minutes.

After 15 minutes, flip the chicken breasts and cook for an additional 10 minutes, or until the internal temperature reaches 165°F.

Remove the chicken from the air fryer and let it rest for 5 minutes. Fluff the cooked emmer with a fork.

Serve the chicken over a bed of emmer, garnished with fresh parsley if desired.