1 ½ lb boneless, skinless chicken thighs

½ teaspoon smoked paprika (or regular paprika)

½ teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon black pepper

½ teaspoon table salt

½ teaspoon cayenne pepper (optional)

Non-stick cooking spray

⅓ cup BBQ sauce

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Prepare Chicken: Pat chicken dry. Mix paprika, chili powder, garlic powder, onion powder, pepper, salt, and cayenne in a small bowl.
Season: Rub spice blend evenly over chicken thighs.
Preheat Air Fryer: Preheat to 400°F (200°C) for 5 minutes.
Cook First Side: Spray basket with non-stick spray. Arrange chicken in a single layer; cook 10 minutes.
Flip & Glaze: Flip chicken, brush with BBQ sauce, cook 8–10 minutes until internal temp reaches 165°F and edges crisp.
Final Glaze: Brush additional BBQ sauce, cook 1–2 more minutes.
Serve: Rest a few minutes before serving.

Use bone-in thighs but increase cooking time accordingly.

Try honey mustard or buffalo sauce in place of BBQ.

Add smoked salt or cumin for extra smoky flavor.

Serve with grilled veggies or salad for balance.

Adjust cayenne for desired heat level.