In a bowl add chicken thighs and season with soy sauce, maple syrup, lemon zest, garlic powder, and smoked paprika, coat well.
Preheat the air fryer to 400°F. Place thighs in a single layer and cook for 15 minutes, flipping halfway, until golden and cooked through (165°F internal temp).
Make glaze: In a saucepan, melt butter. Add garlic and cook until fragrant. Stir in maple syrup, soy, vinegar, and chili. Simmer for 3–4 minutes. Stir in slurry and cook until sticky and glossy.
Baste & finish: Add cooked chicken thighs to the glaze, toss to coat.
Serve: Drizzle extra glaze over the chicken serve over rice and veggies and enjoy!
