In a large mixing bowl, marinate the chicken thighs with ingredients from turmeric to hot sauce. Gently mix well and cover the bowl. Store in the fridge for at least 30 minutes or up to 1 day before cooking.
To air fry, lightly spray the fryer basket with avocado oil. Slightly drip off the marinade and place the chicken thighs into the basket in one layer with some space between each piece. Please do not over crowd the basket. I cook mine in two batches.
Air fry at 370F (188C) for 15 minutes on the first side and 8-10 minutes the second side or until the chicken is cooked through. Please note that cook time varies, depending on the type of air fryer.
To pan fry (stovetop), add 1 tbsp avocado oil to a well-heated skillet. Pan fry 6 minutes the first side and 5-6 minutes the second side over medium heat or until the chicken is cooked through.
Serve hot or at room temperature. The chicken is very tender and flavorful and you don’t need a dipping sauce however if you like to kick the flavor over the top, try my Paleo Thai “Peanut” sauce. Serve it over a big bowl of salad greens or Keto garlic fried rice!
Meal Prep Version This dish is perfect for meal prep - just dump and store!
Add all the ingredients to a large freezer friendly ziplock bag.
Gently mix well with the seasonings.
Squeeze out the air and store the bag flat until it’s solid frozen.
Defrost a night before in the fridge with a tray underneath.
I have two air fryers. The pictured above is from Gourmia - a 5 quart air fryer - which is an older model that's no longer available on the market. The second one I have is from (affiliate link)Cosori - a 6 quart air fryer - which has great reviews on Amazon.