Pat the chicken thighs dry with paper towels.

In a medium bowl, combine paprika, kosher salt, freshly ground black pepper, and dried thyme or Italian seasoning.

Drizzle olive oil over the chicken and toss the thighs in the seasoning mix until evenly coated.

Preheat the air fryer to 400°F (200°C) for 3-5 minutes.

Place the thighs skin-side down in a single layer in the air fryer basket, ensuring they are not crowded.

Air fry at 400°F (200°C) for 10 minutes, then flip the thighs skin-side up and continue cooking for another 10-12 minutes or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden.

While the chicken cooks, melt the unsalted butter in a small saucepan or microwave-safe bowl, stir in minced garlic and fresh lemon juice, and let it rest for a minute.

Transfer the cooked chicken to a plate and immediately brush or drizzle the garlic butter over each thigh.

Let the chicken rest for 3-5 minutes before serving.