Pat the chicken thighs dry with paper towels. Removing excess moisture is key to achieving that ultra-crispy skin.

Place the chicken in a bowl and drizzle with olive oil. Sprinkle paprika, garlic powder, onion powder, salt, and pepper evenly over the thighs. Use your hands to massage the seasoning into every nook and cranny.

Set your air fryer to 400°F (200°C) and let it preheat for about 3 minutes. This ensures the chicken starts cooking immediately for a better sear.

Arrange the thighs in a single layer in the air fryer basket, skin side down. Cook for 12 minutes, then flip them over so the skin is facing up. Continue cooking for another 10–12 minutes, or until the internal temperature reaches 165°F (74°C).

Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, keeping every bite succulent.