Remove chicken thighs from packaging and pat completely dry with paper towels on both sides—this step is crucial for crispy skin. Spend 1–2 minutes ensuring they're as dry as possible.

In a small bowl, combine 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon cayenne pepper. Stir together until well mixed—you should have a fragrant, uniform dry spice blend. Takes about 1–2 minutes.

Brush each chicken thigh evenly on all sides with 2 tablespoons olive oil total, using about 1/3 tablespoon per thigh. Make sure skin and underside are lightly coated. Spend 2–3 minutes on this step.

Generously coat each oiled thigh with the dry spice mixture, pressing gently with your fingers so the seasonings stick to the oil and don't fall off. Coat the skin side first, then the bottom and sides. Takes 2–3 minutes total.

Drizzle 1 tablespoon fresh lemon juice over the seasoned chicken and scatter 2 minced garlic cloves on top, tossing gently with your hands to distribute evenly. Takes 1 minute.

Preheat your air fryer to 400°F for 3–5 minutes. You'll know it's ready when you hear a beep or see a "ready" indicator light.

Carefully place all 6 chicken thighs skin-side up into the air fryer basket in a single layer. They should not touch each other or the sides of the basket. If your basket is small, you may need to work in two batches. Takes 1–2 minutes to arrange.

Close the air fryer and cook at 400°F for 12 minutes without disturbing.

At the 12-minute mark, carefully open the air fryer basket (watch out for escaping steam). Shake the basket side to side to flip and rotate the thighs for even cooking. You want to see golden-brown skin on the exposed side at this point. Takes 1–2 minutes.

Return the basket to the air fryer and continue cooking at 400°F for another 8–13 minutes, until the skin is deeply golden brown and crispy-looking on all sides.

Check doneness: Using a meat thermometer, pierce the thickest part of the thigh (near the thigh-leg junction, but not touching the bone). The internal temperature should read exactly 165°F or higher. If it reads below 165°F, continue cooking in 2-minute intervals and check again. Takes 1–2 minutes to verify.

Checkpoint: You are ready to remove the chicken when the skin is golden and crispy, the thighs feel firm to the touch, and the internal temperature reaches 165°F.

Using tongs, carefully remove each thigh from the air fryer basket and place on a clean cutting board or serving plate. Be careful—the basket and chicken are very hot.

Let the chicken rest for 3–5 minutes before serving. This allows the juices to redistribute throughout the meat, keeping it moist and tender.