In a small bowl, whisk together the olive oil, salt, dried parsley, dried oregano, black pepper, onion powder, and garlic powder.

Place the chicken thighs in a large bowl or a resealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Refrigerate and marinate for at least 1 hour, or preferably overnight, to maximize flavor.

Preheat your air fryer to 380°F (190°C) for 3 to 5 minutes.

Remove the chicken thighs from the marinade, shaking off any excess liquid. Arrange the chicken in a single layer in the air fryer basket, placing them skin side down. You may need to cook the chicken in multiple batches depending on the size of your appliance.

Air fry the chicken thighs at 380°F (190°C) for 12 minutes.

Using tongs, flip the chicken thighs over (now skin side up). Cook for an additional 10 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is beautifully crispy and golden brown.

Carefully remove the cooked chicken from the air fryer. Allow the thighs to rest for a few minutes before serving. Garnish with fresh herbs, if desired, and enjoy hot with your favorite side dishes.