Prepare the chicken: Remove chicken thighs from the packaging and trim off any large pieces of fat or additional skin, if desired. Place chicken thighs on a plate or in a medium mixing bowl. Use a couple paper towels to pat the chicken dry as much as possible. This helps the oil and seasoning stick to the chicken.

Add seasoning: Mix all seasonings together in a small bowl. Drizzle the chicken thighs with oil. Use your hands to completely coat all sides of the chicken with oil. Spread the seasoning mixture over the chicken and rub it in with your hands until the chicken is completely coated on both sides.

Cook the chicken: Place the chicken thighs into the air fryer basket in a single layer, skin side down. Set the temperature to 380F and air fry for 10 minutes. After the 10 minutes is up, open the air fryer and use tongs to flip the thighs over so the skin side is facing up. Air fry again at 380F for 8-12 more minutes. If you like an even crispier skin, air fry for 2-3 more minutes. The chicken thighs are done when the internal temperature reaches 165F when measured with a meat thermometer, and when the skin is charing at the edges and crispy to your liking!

Serve and store: Let the chicken thighs rest on a cutting board or plate for about 5 minutes, then serve! Great as a solo main dish with all kinds of sides such as green salads, pasta salads, mac and cheese, etc. You can also remove the meat from the bones and use for another recipe. Store leftovers in an airtight container in the fridge for up to 4 days.