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Preheat: Set your air fryer to 380°F.
Prep the Rub: In a small jar or bowl, whisk together the brown sugar, garlic powder, roasted garlic seasoning, paprika, onion powder, chili powder, seasoning salt, and pepper. (Save the extra rub in your pantry for next time!)
Dry and Oil: Use a paper towel to pat the chicken thighs dry on both sides. This is the secret to a crispy exterior. Brush each thigh lightly with olive oil.
Season: Generously coat the chicken on all sides with 1 tablespoon of the dry rub. For the best flavor, make sure the seasoning gets into the folds of the meat.
Air Fry: Place the thighs in a single layer in the air fryer basket. Leave space between them for air circulation. Air fry at 380°F for 12 minutes. Flip the thighs over and cook for another 6 to 8 minutes.
Check Doneness: Use an instant-read thermometer. The chicken is safe at 165°F, but for the most tender 'fall-apart' texture, I recommend taking thighs to 175°F.
Rest: Remove the chicken from the basket and let it rest for 2-5 minutes before slicing. This keeps the juices inside the meat.