In a small bowl, combine paprika, Italian seasoning, garlic powder, onion powder, pepper, and salt. Pat the chicken thighs dry with paper towels—this is crucial for crispy skin in the air fryer. Rub the olive oil all over each thigh, then generously coat with the spice mixture, making sure to season both sides and under the skin if possible. I like to let the seasoned chicken sit for a few minutes while the air fryer preheats so the flavors can start to penetrate the meat.

Preheat your air fryer to 400°F. Once preheated, arrange the seasoned chicken thighs skin-side up in the basket in a single layer—don't overcrowd them as air circulation is key to crispy skin. Air fry for 12 minutes, then flip the thighs skin-side down and continue cooking for another 8-10 minutes until the internal temperature reaches 165°F when measured at the thickest part of the thigh. I find that flipping halfway through gives you the best combination of crispy skin and juicy meat.

Remove the chicken thighs from the air fryer and let them rest for 5 minutes on a clean plate or cutting board. This resting period allows the juices to redistribute throughout the meat, keeping each bite moist and tender. Serve immediately while the skin is still crispy.