Remove chicken from package, wash and place into a large bowl.
Remove any excess water that may have made it to the bowl.
Coat the chicken with both oils, honey, coconut aminos, lime juice, paprika, salt, pepper, and garlic powder.
Using your hands, mix very well until all chicken is covered.
Then, pour the entire contents of the bowl into a ziploc bag.
Place in the refrigerator for a minimum of 30 minutes or over night to marinate. I like to do mine overnight.
Once marinated, preheat the air fryer to 400 ℉.
Using a pastry brush, coat the air fryer tray with oil to prevent any sticking from the chicken.
Next, place the chicken thighs skin down onto the air fryer basket, keeping enough space between each thigh so that they are able to crisp when cooking and not sweat on each other.
Cook thighs for 10 minutes then flip and cook for 8 minutes.
Once done, check the internal temperature. Depending on the size of the thighs the cooking time will vary.
If they have not reached 165 ℉ internally, flip and cook on 3 minute intervals until they reach the desired temperature. (Flipping after each additional 3 minutes).
Notes
Top Tips:For extra flavor, using a pastry brush, brush some of the marinade onto the chicken thighs when flipping. Nutrition: Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.