Combine all ingredients except for meat and garnishes in a small bowl.
Place the chicken or other meat into a flat pan (Pyrex baking pan if you are going to bake it) large enough to spread it in a single layer. Marinate for at least 1 hour.
Preheat the air fryer to 360 degrees F.
When the air fryer is preheated, spray the cooking chamber with cooking spray (I use avocado oil spray).
Remove the chicken pieces from the marinade with tongs and place them in a single layer in the fryer basket. Cook at 360 F for 8-10 minutes. You can flip the pieces partway through, but depending on your air fryer they may cook evenly enough that you won't need to.
The chicken will be more tender at the shorter time - check at 8 minutes using an instant-read meat thermometer to be sure the chicken has reached an internal temperature of 165 degrees F. In my experience, the chicken is likely to reach that temperature very quickly and the risk is of overcooking the tender breast meat!
Place the pan with the marinated chicken breasts (smooth side up) and the sauce into the oven. Baste with a little sauce just before placing in the oven. Bake uncovered at 350°F (177˚C) for 25 to 30 minutes. Use a meat thermometer to check that the internal temperature is 165˚F (74˚C). Cover with foil for the last 10 minutes if the chicken seems to be drying out on top.
In the crock pot, the sauce will be diluted by juices that come out of the breast meat. The juices flow out of the chicken because the salt in the sauce draws them out by osmosis. The chicken is still delicious and can be more tender than in baking or air frying, but you may wish to simmer the sauce after removing the chicken from the slow cooker. In my slow-cooker, the chicken takes 2 1/2 hours on the Medium setting to cook; 6 or so hours on Low.