Combine the paprika in a bowl with the herbs and garlic granules, if using, together with 1/2 tsp salt and 1/2 tsp ground black pepper. Scatter onto a plate. Rub the chicken thighs with the oil, then coat in the spice mix.

Put in the basket of your air fryer and cook, skin-side down, for 10 mins at 180C. Turn over and cook for a further 10-15 mins until cooked through and the skin is crispy. To check they are cooked, pierce the thickest part of the thigh with a knife to see if the juices run clear. Remove from the air fryer immediately to stop the skin from softening.