In a medium bowl, whisk olive oil, lemon juice, minced garlic, Italian seasoning, salt, black pepper, red pepper flakes (if using), and honey until emulsified. Taste – it should be boldly herby, tangy, and slightly salty.
Place boneless chicken thighs in a resealable bag or shallow dish. Pour marinade over, coat well, and refrigerate for at least 30 minutes (4–12 hours for best flavor).
Preheat your air fryer to 380°F (193°C) for 5 minutes. If no preheat setting, run empty at 380°F for 5 minutes.
Let excess marinade drip off. Discard leftover marinade (do not reuse unless boiled). For a moist exterior, leave a thin layer – just shake off extra to avoid excess smoke.
Lightly spray basket with cooking spray. Place chicken in a single layer with space between pieces. Cook in batches if necessary.
Cook at 380°F for 12–14 minutes, flipping halfway (at 6 minutes). Check internal temperature – it should reach 165°F (74°C). Larger thighs may need 1–2 extra minutes.
Transfer chicken to a plate and rest for 5 minutes. Garnish with fresh parsley and a squeeze of lemon. Serve with your favorite sides.
