Remove the chicken thighs from their packaging and pat them dry thoroughly with paper towels, especially around the skin. Removing surface moisture helps the skin brown more effectively during cooking. Trim away any loose excess fat if needed, but leave the skin intact if you want a crispier finish.

Combine the paprika, garlic powder, onion powder, oregano, black pepper, salt, and optional cayenne in a small bowl. Rub the chicken thighs with olive oil, then distribute the seasoning mixture evenly over all sides. Gently lift the skin and season underneath it where practical, taking care not to tear it.

Preheat your air fryer to 380°F (193°C) for approximately 3–5 minutes if your model recommends preheating. Arrange the chicken thighs in a single layer with the skin facing down initially if you want to render some of the fat before crisping the skin. Leave space between pieces so hot air can circulate freely.

Cook the thighs for approximately 10 minutes, then turn them so the skin faces upward. Continue cooking for another 10–15 minutes, depending on their size and your air fryer model. This Air Fryer Chicken Thighs Recipe is a guide rather than a fixed cooking time, so always check the internal temperature before serving.

Insert an instant-read thermometer into the thickest part of each thigh without touching the bone. Chicken must reach at least 165°F (74°C) for food safety. Thighs often become more tender at a somewhat higher temperature, but avoid relying on color alone. If the chicken is cooked but the skin needs more browning, cook for another 2–3 minutes while watching closely.

Transfer the cooked chicken to a clean plate and let it rest for about 5 minutes before serving. This short rest allows the juices to settle and makes the meat easier to enjoy. Finish with chopped parsley and lemon wedges, then serve your Air Fryer Chicken Thighs Recipe with your favorite sides.