Microwave butter, honey, orange zest, cardamom, and 5 g salt in large bowl at 50 percent power, stirring occasionally, until butter is melted, about 1 minute. Whisk to combine. Combine 15 g butter mixture and orange juice in small bowl; set aside. Add carrots to remaining butter mixture and toss to coat; transfer to air-fryer basket.

Place basket in air fryer and set temperature to 400 degrees. Cook carrots until tender and browned, about 30 minutes, tossing every 10 minutes.

Transfer carrots to now-empty bowl and toss with reserved butter mixture. Season with salt and pepper to taste and sprinkle with chives. Serve.