Sweet Chili Sriracha Chicken Thighs

1. Pat the chicken thighs dry with paper towels; keep the skin on and bone in for maximum flavor.

2. In a large bowl, combine onion granules, garlic granules, paprika, salt, ground black pepper, ginger powder, and cayenne pepper to create the dry rub.

3. Toss the chicken thighs in the dry rub, ensuring each piece is evenly coated on all sides.

4. Preheat the air fryer to 375°F (365°F) for 3 minutes.

5. Arrange the coated chicken thighs skin‑side down in a single layer on the air‑fryer tray; avoid overcrowding.

6. Air‑fry the chicken for 12 minutes at 375°F, then flip the pieces over.

7. While the chicken cooks, whisk together sweet chili sauce, sriracha sauce, soy sauce, and sesame oil in a small bowl to form the glaze.

8. After the first 12‑minute interval, brush the glaze generously over the chicken, then flip the pieces and brush the other side with glaze.

9. Continue air‑frying for an additional 12 minutes at 350°F (356°F) until the internal temperature reaches 167°F (165°F) on a meat thermometer.

10. Remove the chicken from the air fryer; if any glaze remains in the tray, transfer it to a small bowl.

11. Brush the leftover glaze over the hot chicken for extra shine and flavor.

12. Sprinkle a pinch of spring onion greens over the finished thighs for a fresh garnish.

13. Let the chicken rest for 3–5 minutes before serving to allow juices to redistribute.

14. Serve the glazed chicken thighs with steamed rice and your choice of steamed vegetables.