Arrange the chicken thighs on a board or tray in a single layer. Dust all over with the BBQ seasoning and sprinkle over the breadcrumbs, pushing the crumbs onto the chicken thighs so they stick.Arrange the chicken in a single layer in the air-fryer and drizzle with a little oil (an olive oil spray works great here). Cook at 180°C for 20 minutes, turning over halfway.Once the time’s up on the chicken, place the corn on top and cook at 180°C for 10 minutes, or until beautifully golden and cooked through, bringing the chicken to the top halfway through.Serve with picked coriander leaves and lime wedges, for squeezing over, if you like. Delicious with a crunchy slaw on the side.Tested in a 4.2-litre air-fryer. All air-fryers are different, so results may vary.