Pat the chicken thighs dry with paper towels to remove excess moisture.
In a small bowl, combine smoked paprika, garlic powder, onion powder, black pepper, kosher salt, dried thyme, dried oregano, and cayenne pepper.
Rub olive oil evenly over all sides of the chicken thighs.
Sprinkle the spice mixture evenly over the chicken thighs, rubbing it into the skin and meat for full coverage.
Preheat the air fryer to 400°F (200°C) for 5 minutes.
Place the chicken thighs in the air fryer basket in a single layer, skin side down.
Cook the chicken thighs at 400°F (200°C) for 10 minutes.
Flip the chicken thighs so the skin side is up and continue cooking for an additional 8-10 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
If desired, for a grilled finish, transfer the chicken thighs to a preheated grill pan or outdoor grill over medium-high heat and grill skin side down for 1-2 minutes to achieve grill marks and a smoky char.
Remove the chicken thighs from the air fryer or grill and let rest for 5 minutes before serving.