Pat the chicken thighs dry with paper towels. Brush both sides lightly with olive oil.

In a small bowl, mix together smoked paprika, thyme, garlic powder, onion powder, salt, and pepper. Rub this seasoning blend evenly over both sides of the chicken thighs.

Place the thighs in a single layer in the air fryer basket, skin-side down, ensuring space around each piece for proper air circulation.

Cook at 375°F (190°C) for about 10 minutes, then flip and continue cooking for another 7–9 minutes, until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.

Let the chicken rest 5 minutes before serving to redistribute the juices.