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Trim the Chicken Thighs: Optional, but I usually cut off the little bits of fat (the chunkier white strips) from the edges of the chicken thighs.
Season the Chicken: Toss the chicken thighs with the spices and olive oil. For the best flavor, let it marinate anywhere from 15 minutes to 2-3 hours in the fridge. (Also fine to skip if you’re short on time!)
Air Fry Chicken: Air fry at 375 for 11-13 minutes, until deeply golden and a bit crisped on the outside, and at least 165 degrees Fahrenheit on the inside. (I use a meat thermometer to check!)
Slice Chicken: Transfer chicken to a cutting board. Let it rest for a few minutes; cut into bite-sized pieces. Squeeze lemon over the top if you want.
Serve: Serve with your favorite sauce (see notes for a smoky aioli that I love), baked potato or roasted veggies, in a rice bowl, or on a salad!