Prep the chicken: Pat the thighs very dry with paper towels. Dry skin equals better browning and crispiness.

Preheat the air fryer: Set it to 380°F (193°C) for 5 minutes. A hot basket helps the skin crisp up quickly.

Mix the seasoning: In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, and dried thyme.

Oil and season: Rub the thighs with olive oil on all sides. Sprinkle the seasoning evenly, coating under the edges and on the underside too.

Arrange in the basket: Place thighs skin-side down in a single layer. Avoid overcrowding; cook in batches if needed.

Cook the first side: Air fry at 380°F (193°C) for 12 minutes.

Flip and finish: Turn thighs skin-side up and cook another 10–12 minutes, until the skin is crisp and the internal temperature reaches 165–175°F (74–79°C). Dark meat stays juicy even at the higher end.

Optional extra crisp: If you want even more crackle, bump to 400°F (204°C) for the last 2 minutes.

Rest and serve: Let the chicken rest 5 minutes. Finish with a squeeze of lemon and a sprinkle of parsley if you like.