Directions

1. In a gallon-size resealable bag, combine the olive oil, lime juice, soy sauce, and chicken seasoning. Place the chicken thighs in the bag, seal it tightly, and massage the contents to coat the chicken evenly. Refrigerate for at least 2 hours or, for best results, overnight.
2. Remove the chicken from the marinade (discard the marinade) and arrange in a single layer in the air flyer basket. Air fry at 200°C for 22 minutes, flipping halfway through the cooking time. Cook until a thermometer inserted into the thickest part registers 75°C.
3. Transfer the chicken to a serving platter and top with the cilantro before serving.