Preheat your air fryer to 375°F (190°C) for about 5 minutes. This helps jump-start the crisping process. While it’s heating, pat your chicken thighs dry with paper towels—this is key for crisp skin. Toss your halved potatoes with half the olive oil and a pinch of salt and pepper.

In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper. Rub the chicken thighs with the remaining olive oil, then sprinkle the seasoning mix evenly over both the chicken and the potatoes. You want everything well-coated for maximum flavor.

Place the chicken thighs skin-side down in the air fryer basket. Add the potatoes around them in a single layer if possible. Cook for 15 minutes, then flip the chicken skin-side up and give the potatoes a quick shake. Continue cooking for another 10–15 minutes, or until the chicken reaches 165°F internally and the skin is crispy.

Let the chicken rest for 5 minutes before serving. This keeps the juices locked in. Sprinkle with fresh herbs if using, and serve hot with your crispy potatoes.