In a small dish, combine olive oil, lemon juice, salt, pepper, herbs, onion powder, and paprika. Whisk to combine.
Place chicken breasts in a large Ziploc bag and pour marinade over the top. Seal bag and squish around the contents to coat the chicken thoroughly. Refrigerate for 30 minutes or up to several hours.
Place chicken breasts in the basket of an air fryer. Cook at 400°F for 15-20 minutes or until the center of the chicken breasts registers 165°F on a digital thermometer. (Cook time will vary with the thickness of the chicken.) Flip halfway through cooking when chicken is done cooking, set aside for a few minutes to cool, and redistribute juices before slicing.
Place 4 eggs (you can cook more at once but may need to adjust cook time) in the air fryer's basket—Cook for 17 minutes at 260°F.
Immediately transfer eggs to a bowl of ice water for 1-2 minutes and then peel, under the ice water, for most effortless peeling.
Slice chicken breasts into ½" slices.
Divide almonds, grapes, and cheese stick pieces between four partitioned Tupperware/bento boxes.
Divide the chicken breast slices between the boxes as well.
If desired, place one egg, either whole or sliced in half, into each box and sprinkle with salt and pepper.
Place lids on the containers and store them in the refrigerator for 2-3 days.