Step 1

In a large bowl, combine the paprika, smoked paprika, salt, garlic powder, and black pepper.

Step 2

Pat the chicken thighs very dry on both sides, then add to the bowl. Drizzle with the oil, then toss to coat in the spice mixture.

Step 3

Preheat the air fryer to 400°F. Add the chicken thighs in a single layer, skin-side down (make sure they are not touching; if they are, cook the chicken in batches).

Step 4

Air fry the chicken thighs for 16 to 22 minutes, flipping halfway through, until an instant read thermometer inserted at the thickest part of a thigh (but not touching bone) reaches 155°F. Set aside, cover, and let rest for 5 minutes (chicken is considered by the FDA cooked at 165°F, but the temperature will continue to rise as it rests; air fryer models differ in cooking time, so check early to be safe). Serve hot, with lemon wedges (squeeze them over the top of your serving) and sprinkled with fresh herbs.