Debone your chicken thighs by carefully making slits around the bone until it can be removed. Transfer chicken thighs into a large bowl.
Add Marinade ingredients into the bowl and massage into chicken until well coated. Marinate for at least 15 minutes or overnight for best flavour.
Spray air fryer basket with neutral oil or cooking spray. Alternative Option: line only the base of the basket with a square piece of parchment paper. Make sure your parchment paper is not touching the hot elements of the air fryer. The latter makes clean up easier.
Place chicken thighs in the basket in a flat single layer and skin side up. Do not overlap. You may need to air fry in two batches depending on how many thighs you can fit without overlapping.
Air fry for 9-10 minutes at 375 degrees F or until you reach an internal temperature of 165 F and skin is browned to your liking. No need to flip halfway.
Optional: Remove the cooked chicken and slice it into pieces. Garnish with sesame seeds and green onions.
To bake or pan fry without an air fryer:
To bake: On a baking tray, oil your tray or line it with parchment paper. Place thighs skin side up. Bake at 425 F for 17-20 minutes until you reach an internal temperature of 165 F or until the skin is dark brown. To pan fry: pan fry in a non-stick pan over medium heat with oil. Add thighs skin side down. Fry for 5-6 minutes on one side and another 5-6 minutes on the other side until you reach an internal temperature of 165 F.
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