Prepare the Spice Rub: In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, sea salt, and black pepper. Stir well until everything is evenly mixed.

Pat and Oil the Chicken: Take your chicken thighs and pat them completely dry with paper towels, paying special attention to the skin. Place them in a larger bowl and drizzle with the olive oil. Use your hands to toss the chicken until each piece is lightly and evenly coated in oil.

Season Generously: Sprinkle the spice rub mixture all over the oiled chicken. Again, use your hands to rub the spices into every part of the thighs, ensuring you get some underneath the skin as well for maximum flavour.

Preheat the Air Fryer: Set your air fryer to 190°C (180°C fan) and let it preheat for 3-5 minutes. This helps the chicken start cooking immediately and aids in crisping the skin.

Arrange in the Basket: Place the seasoned chicken thighs in the air fryer basket in a single layer, skin-side down. It’s important not to overcrowd the basket; leave a little space between each piece for air circulation. If needed, cook in two batches.

First Cook: Air fry for 15 minutes at 190°C. This initial cook, with the skin-side down, helps to render out some of the fat from under the skin.

Flip and Finish: Using tongs, carefully flip the chicken thighs over so they are now skin-side up. Continue to cook for another 7-10 minutes, or until the skin is deep golden brown and the internal temperature reaches 74°C (165°F) on a meat thermometer. I find that checking the temperature is the most reliable way to ensure perfectly cooked, juicy chicken. For more information on this, the Food Standards Agency provides excellent guidance on cooking chicken safely.

Rest Before Serving: Remove the chicken from the air fryer and transfer it to a plate. Let it rest for 5 minutes before serving. This allows the juices to settle back into the meat. Garnish with fresh parsley and serve with lemon wedges on the side.