In a medium bowl, combine soy sauce, apple juice, chicken broth, sugar, ginger, and garlic. Mix well.

Reserve ¼ to ½ cup of the sauce in a separate container for later.

Add the chicken to the marinade, cover, and refrigerate for at least 2 hours or overnight for best flavor.

Preheat the air fryer to 380°F (193°C).

In a small saucepan, heat the reserved sauce over medium heat. Mix cornstarch and water, then stir into the sauce. Cook until thickened into a glaze.

Lightly spray the air fryer basket and arrange the chicken in a single layer.

Cook for 6 minutes, flip, then brush with the teriyaki glaze.

Cook for another 5–6 minutes until the internal temperature reaches 165°F (74°C).

Let cool slightly and serve your Air Fryer Teriyaki Chicken warm.