• Pre-heat oven to 350 degrees.  Arrange 7 jumbo silicone baking cups on a baking sheet.
• Mix all dry ingredients, then add wet ingredients and mix until combined.  Divide evenly into 7 baking cups.
• Bake for 35 minutes or until tops of muffins begin to brown slightly.  Allow to cool slightly before removing from silicone cups and serving.

• Mix hot sauce into ranch dressing and set aside.
• Layer the lettuce, cheese, chicken, and avocado slices on top of the tortillas. Drizzle with buffalo ranch dressing, then roll the wrap tightly and slice in half before serving.

• Add all meatball ingredients to a large bowl and combine with your hands until the ingredients are well distributed in the ground pork. Use a cookie scoop to help form meatballs, rolling them in your hands to create smooth, round balls about 1 to 1.5" in diameter. Set the raw meatballs aside on a baking sheet.
• Pre-heat air fryer to 400°F. After pre-heating, I like to add a parchment paper liner to my air fryer tray to make cleanup easy. Add meatballs to your air fryer tray in a single layer, being careful not to overcrowd. (Depending on the size of your air fryer, you may need to cook these in 2 batches.)
• Air fry meatballs for 8-10 minutes or until cooked through. Once cooked, remove meatballs from air fryer tray with tongs, allowing excess juices to drip off for a moment before moving the meatballs to a bowl.
• Whisk apricot preserves and gochujang until well blended, then pour over meatballs and toss until evenly coated. Top meatballs with sesame seeds and green onions before serving, if desired.

Juicy Air Fryer Chicken

• Bring 2 cups water to a boil. Add brine mix and stir until dissolved. Pour over ice in a flat bottomed resealable container. Add chicken, then add additional water until chicken is submerged. Brine for at least 5 hours or up to 12 hours.
• Remove chicken from brine and rinse with cold water. Pat dry on a paper towel, then pound down the thicker end of the chicken breast until they are even thickness across.
• Rub the chicken with 1 tsp olive oil until evenly coated. Season with salt, pepper, chili powder, and Oh My Spice! seasoning.
• Air fry the chicken at 380 degrees for 11 minutes, flipping halfway through (sometimes I up the temp to 390 degrees after flipping the chicken for crispier edges). Set aside to cool for about 5 mintes before slicing.

Assemble

• Divide lettuce, cucumbers, tomatoes, chicken, olives, and feta cheese (if desired) into 4 serving dishes. Top with Greek Dressing before serving. Serve with pita bread and hummus if desired.