Prepare the Chicken: Take the chicken thighs out of the packaging and pat them thoroughly dry with kitchen paper. This step is crucial for getting a lovely colour and texture. Place them in a large mixing bowl.

Oil the Chicken: Drizzle the olive oil over the chicken thighs and toss them with your hands or tongs until they are all lightly and evenly coated.

Mix the Spice Rub: In a separate small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Stir well until everything is thoroughly mixed.

Season Generously: Sprinkle the spice mixture all over the oiled chicken. I find that using my hands works best here to really rub the seasoning into all the nooks and crannies of the meat.

Preheat the Air Fryer: Set your air fryer to 200°C (180°C fan) and let it preheat for about 3-5 minutes. A hot start is key for a great result.

Arrange in the Basket: Place the seasoned chicken thighs in the air fryer basket in a single layer. Don't let them overlap, as this will cause them to steam rather than crisp up. Cook in batches if your air fryer is small.

First Cook: Air fry for 10-12 minutes. The tops should be starting to look golden and caramelised.

Flip and Finish: Using tongs, carefully flip each chicken thigh over. Continue to cook for another 8-10 minutes. The chicken is done when it's cooked through and a meat thermometer inserted into the thickest part reads at least 74°C.

Rest Before Serving: Transfer the cooked chicken to a plate or cutting board and let it rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is moist and tender.