Pat dry all sides of the whole chicken and place on a paper towel-lined plate, breast side down.

Using sharp kitchen shears, butterfly chicken by cutting one side of the chicken near the chicken thigh bones and the backbone all the way through the breast and neck area. Do the same for the other side.

Make a small cut in the white soft bone to open the cavity of the chicken and remove the giblets and pat dry with paper towels.

Drizzle and rub oil, then season the chicken cavity with salt, ground black pepper, rosemary, thyme, and sage. Allow the dry rub to sit for at least 15 minutes.

Place peeled garlic cloves and fresh sage leaves on the greased Air Fryer tray.

Gently transfer butterflied whole chicken, breast side down, onto the Air Fryer tray.

Carefully lift the skin away from the chicken breast then season the entire chicken breast with ¼ teaspoon of salt and ⅛ teaspoon of black pepper.

Slice the cold butter thinly and insert the butter all over the breast.

Drizzle and rub oil all over the chicken. Season with salt, black pepper, garlic, smoked sweet paprika, rosemary, thyme, and sage.

Allow the newly added herbs and spices to marinate for at least 15 minutes, 30 minutes if time permits.

Pre-heat Air Fryer at 390°F (199°C). Set at 45 minutes.

Slowly insert Air Fryer tray with the marinated spatchcock chicken into the middle cooking chamber, near the rotisserie catch, if using an Air Fryer oven.

If the Air Fryer used has a basket, place the marinated spatchcock chicken into the crisper plate and basket, then follow accordingly.

Air fry the marinated spatchcock for 10 minutes at 390°F (199°C) then lower the Air Fryer to 356°F (180°C) for 30 to 32 minutes. Then increase the temperature to 376°F (191°C) for the remaining 3 to 5 minutes to crisp up the skin. The internal temperature of the thickest part of the chicken breast should register to 165°F (74°C).

Carefully transfer the Air Fryer tray to a baking tray and allow the spatchcock chicken to rest for at least 5 minutes before serving.