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Trim off excess fat from chicken thighs and leave chicken in whole pieces with the skin attached.
In a large bowl, combine soy sauce, shaoxing wine, sugar, chicken bouillon, ginger powder, garlic powder, black pepper, turmeric powder, and paprika. Mix until everything is dissolved. Add the chicken and massage with the sauce. Marinate while covered for at least four hours or overnight for best results.
Preheat air fryer to 350°F. Air fry chicken skin side up for 25 to 30 minutes, flipping the chicken over halfway through the time, and flipping it back to the skin side up for the last 3 to 5 minutes to develop a nice crust.
Oven Baking Method: using the same method at 350°F for 40-50 mins. Making sure to base the chicken with the juices a couple of times during the cooking process.
Once the chicken is cooked through, let it rest for 10 to 15 minutes and cut into 1 inch chunks. Serve over rice, drizzle teriyaki sauce, and top with green onions.