Pat the chicken thighs dry with paper towels. This helps the coating stick better and reduces moisture that could steam the chicken instead of crisping it.

In a shallow bowl, combine the flour, garlic powder, paprika, salt, and pepper. This seasoned flour will add an extra layer of flavor to the coating.

Set up a dredging station with three bowls: one with the seasoned flour, one with the beaten eggs, and one with panko breadcrumbs. First, coat each chicken thigh in the flour, then dip into the egg, and finally press into the panko until fully coated.

Preheat your air fryer to 400°F (200°C) for 3–5 minutes. Lightly spray the air fryer basket with olive oil to prevent sticking.

Place the chicken thighs in a single layer in the air fryer basket. Lightly spray the tops with olive oil spray. Cook at 400°F (200°C) for 10 minutes, flip, spray again, and cook for another 8–10 minutes or until golden and crispy. Internal temperature should reach 165°F (74°C).

Let the chicken rest for a couple of minutes before slicing or serving. This helps retain the juices and keeps the crust crisp.