Pat the chicken dry with paper towels. This helps the skin crisp up in the air fryer. Using a fork, poke a few holes in the skin to allow the marinade to penetrate deeper.

In a bowl, add chicken thighs and all other ingredients listed. Using your hands, rub the marinade all over the chicken to coat evenly. Cover and refrigerate for at least 30 mins, up to overnight for maximum flavor.

Remove chicken from the marinade and place chicken skin-side down in the air fryer basket. Air fry at 350F for 14-16 mins.

While the chicken is cooking, heat the reserved marinade in a small saucepan over medium-low heat until slightly thickened, about 2-3 mins.

Once the chicken is partially cooked, flip the chicken and brush with the marinade on the skin. Increase the temperature to 400F and cook for another 10-12 minutes until the skin is crispy and carmelized. Make sure chicken is cooked through (when juices run clear and 165F internal temperature).

Remove chicken from air fryer, let rest for a few mins, then cut into strips and remove the bone. Serve with white rice and garnish with sesame seeds, scallions, and remaining marinade.