Take the chicken thighs out of the package, rinse them, and put into a large mixing bowl.
Pat the chicken dry to remove any excess moisture from the bowl.
Add both types of olive oil, honey, coconut aminos, lime juice, paprika, salt, black pepper, and roasted garlic powder to the bowl, then thoroughly mix with your hands until the chicken pieces are well coated.
Transfer the whole mixture into a zip-lock bag and refrigerate for at least 30 minutes, preferably overnight to allow the flavors to marinate.
Preheat your air fryer to 400 degrees Fahrenheit once the chicken has marinated.
Brush a little oil on the air fryer tray to keep the chicken from sticking during cooking.
Arrange the chicken thighs skin-side down in the air fryer basket, making sure to leave space between each piece so they crisp evenly.
Cook the chicken for 10 minutes, then flip the thighs and continue cooking for another 8 minutes.
Check the internal temperature with a meat thermometer; if the chicken hasn’t reached 165 degrees Fahrenheit, flip them again and cook in 3-minute increments until fully cooked.
For extra taste, brush some of the marinade onto the chicken each time you flip them while cooking.