Preheat the air fryer to 380˚F.
Slice the chicken and veggies. Put all the ingredients (except Naan bread and toppings) in the air fryer basket, and toss to mix. Alternatively, mix them in a large bowl.
Air fry for 16-18 minutes or until the veggies are soft, and the chicken reaches an internal temperature of 165˚F.
Divide the mixture and add it to Naan bread along with toppings, if desired.
Store the chicken shawarma filling separately in an airtight container in the fridge for 3-4 days. Enjoy your tasty leftovers!