Ingredients

• boneless skinless chicken thighs: 1.5 lb
• soy sauce (for seasoning): 2 tbsp
• maple syrup (for seasoning): 1 tbsp
• lemon zest: 1 tsp
• paprika: 1 tsp
• garlic powder: 1 tsp
• black pepper: 1/2 tsp
• unsalted butter: 2 tbsp
• garlic, minced: 3 cloves
• soy sauce (for sauce): 3 tbsp
• maple syrup (for sauce): 3 tbsp
• rice vinegar: 1 tbsp
• chili crunch oil: 1.5 tbsp
• cornstarch: 1 tbsp
• water: 2 tbsp
• cooked rice (optional): 4 cups
• steamed mixed vegetables (optional): 4 cups

Steps

1. In a bowl, toss {{boneless skinless chicken thighs: 1.5 lb}} with {{soy sauce (for seasoning): 2 tbsp}}, {{maple syrup (for seasoning): 1 tbsp}}, {{paprika: 1 tsp}}, {{garlic powder: 1 tsp}}, {{black pepper: 1/2 tsp}}, and {{lemon zest: 1 tsp}}; let sit while the air fryer preheats.
2. Preheat the air fryer to 400°F. Arrange {{boneless skinless chicken thighs: 1.5 lb}} in a single layer and air fry for about 15 minutes, flipping halfway, until the internal temp reaches 165°F.
3. Meanwhile, melt {{unsalted butter: 2 tbsp}} in a skillet over medium heat. Add {{garlic, minced: 3 cloves}} and cook 30–60 seconds until fragrant. Stir in {{soy sauce (for sauce): 3 tbsp}}, {{maple syrup (for sauce): 3 tbsp}}, {{rice vinegar: 1 tbsp}}, and {{chili crunch oil: 1.5 tbsp}}; simmer 1–2 minutes.
4. Whisk {{cornstarch: 1 tbsp}} with {{water: 2 tbsp}} to make a slurry, then slowly whisk it into the skillet; simmer until the glaze is glossy and thick, 1–2 minutes.
5. Add the cooked {{boneless skinless chicken thighs: 1.5 lb}} to the skillet and toss until evenly coated in the sticky, sweet-spicy glaze.
6. Serve over {{cooked rice (optional): 4 cups}} with {{steamed mixed vegetables (optional): 4 cups}}, if desired.