Step 1

Debone the chicken thighs and dice them to slightly larger than bite sizes. Please see how to debone chicken thighs in the blog post with photos, if you aren’t sure how to do that. Transfer them to a container that’s just big enough to hold all the pieces.

Step 2

Add the seasoning from salt to olive oil. Gently mix them and make sure all the pieces are in touch with lemon juice. Marinate overnight in the fridge and up to 24 hours.

Step 3

Lightly spray the air fryer basket with avocado oil. Place-in the chicken skin-side up. Try not to let the pieces touch each other too much (a little snuggle is fine just don’t overlap them) so each piece gets crisp up.

Step 4

Air fry at 380F (193C) for 18-20 minutes. The skin should be golden crispy and the chicken should be cooked through but not overly cooked. If you want to be exact, the internal temperature should reach 165F (74C) on a digital meat thermometer.

Step 5

Transfer the chicken bites to a medium size serving plate. Sprinkle with chives and furikake, if using, and serve with lemon wedges on the side. Serve hot and immediately.