Lay your chicken thighs on a cutting board or clean tray and press both sides firmly with paper towels to remove all surface moisture. Add the thighs to a large mixing bowl and drizzle with avocado oil.

Sprinkle on the garlic powder, onion powder, smoked paprika, ground ginger, black pepper, and kosher salt. Use your hands or tongs to turn each piece until the seasonings coat every surface evenly.

Lightly spray your air fryer basket with oil to prevent sticking. Arrange the chicken thighs in a single layer without touching each other, as crowding will steam the chicken instead of crisping it. For boneless thighs, set the temperature to 380°F and cook for 10 minutes, then flip and continue for another 6-8 minutes. For bone-in thighs, start with 12 minutes, flip, then cook for another 10-12 minutes. The chicken should be deeply browned and nearly cooked through.

Brush each thigh generously with Bachan's teriyaki sauce, making sure to coat the top surface completely. Return to the air fryer for 2-3 minutes until the sauce thickens, clings to the chicken, and develops a glossy, caramelized finish.

Let the chicken rest for 3-5 minutes so the juices redistribute throughout the meat. This keeps every bite tender and moist. Sprinkle with sesame seeds or sliced green onions if you want a little extra flair.