Preheat the air fryer to 400°F. Pat the chicken thighs with a paper towel to remove excess moisture.
In a small bowl, combine the salt, black pepper, garlic powder, paprika, cumin and olive oil. Add the chicken thighs to the seasoning mixture and rub the chicken thighs with it on both sides.
Arrange a single layer of the chicken thighs in the air fryer basket. Cook for 15 minutes, flipping halfway, until cooked through, crispy and golden or until the internal temperature reaches 165°F.
Serve immediately with a salad or a side of your choice.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. To reheat, just place in the airfryer at 360°F for 2-3 minutes until heated through and crispy. You can also reheat in the microwave but the chicken won't retain its crispy texture that way.
Equipment: I use the Skinnytaste by Vremi Air Fryer to make this recipe. It’s easy to use with guides on the appliance, easy to clean up and I’ve been very happy with the results!
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Calories: 206kcal | Carbohydrates: 1g | Protein: 14g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 357mg | Potassium: 174mg | Fiber: 1g | Sugar: 1g | Vitamin A: 189IU | Calcium: 7mg | Iron: 1mg