Step 1

Start by preheating your oven or air fryer to 375°F (190°C).

Step 2

Pat the chicken thighs dry with a paper towel to ensure a crispy chicken skin.

Step 3

In a small bowl, mix the avocado oil, lemon pepper, garlic powder, salt, and pepper. Rub this flavorful seasoning mix all over the chicken thighs, ensuring an even coating.

Step 4

Air fry: Air fry the chicken skin side down at 375 degrees for 15 minutes.

Step 5

Oven: Line the baking tray with parchment paper. Roast the chicken skin side down for 20 minutes at 400 degrees. Flip and roast for 10 minutes until the skin is crispy.

Step 6

While the chicken is air fryer or roasting, prepare the sticky sauce.

Step 7

In a separate large bowl, whisk together the sweet chili sauce, soy sauce, sesame oil, and oyster sauce.

Step 8

Baste the chicken a few times with the sticky sauce while roasting or air frying. You want the chicken to be caramelized. I basted the chicken at least 4 times to get a nice coat of the glaze.

Step 9

Add more 10 minutes of cooking time to the chicken or until the chicken reaches an internal temperature of 165°F (74°C).

Step 10

For an extra crispy finish, turn on the broiler for the last 2-3 minutes of cooking. Keep a close eye to prevent burning and ensure that the chicken skin becomes beautifully caramelized.

Step 11

Once done, remove the chicken from the oven and let it rest for a few minutes. Serve your Sticky Sweet Chilli Chicken Thighs over a bed of jasmine rice or with your favorite side dishes.