First, start by cutting the bone-in and skin on chicken breast into smaller pieces or you can ask the butcher to do this for you at the grocery store before purchasing. Try to make sure that they are roughly about the same size so they cook evenly.
Place the cut up chicken into a bowl and add vinegar. Soak them in vinegar and make sure that each piece of chicken is coated in the vinegar, including the skin.
Next, transfer the chicken to a different bowl and discard the vinegar.
Use a paper towel to pat dry each piece of chicken. They should be very dry.
Season the chicken with adobo and lime juice. You may use store bought or homemade. I have included the recipe for homemade adobo in the notes below. I prefer the homemade version because I can add salt according to taste.
Cover the seasoned chicken and refrigerate for at least 30 minutes.
In a bowl, combine the flour and adobo. Whisk together to mix.
Remove the chicken from the refrigerator.
Preheat the air fryer to 400 degrees F for 5 minutes.
Coat each piece of chicken with the flour mixture. Shake off any excess flour and transfer to another plate.
Spray the inside of the air fryer very lightly with nonstick cooking spray. I recommend this cooking spray. Place the chicken inside the air fryer in one layer. Do not overcrowd or place pieces of chicken on top of each other. Cook at 400 degrees F for 15 minutes. Open the air fryer and flip the chicken over. Cook at 400 degrees F for another 8-12 minutes. Cooking times may vary depending on how large the chicken is and the power of your air fryer. Check notes to find out how you can tell if the fried chicken bites are ready. Remove the chicharron de pollo from the air fryer, squeeze fresh lime juice over it and serve.