Preheat the air fryer: Preheat your basket air fryer to 380°F for about 3 minutes. Air fryer models run differently, so let the internal temperature be the real doneness test rather than the clock.

Season the chicken: Pat the thighs dry with paper towels. Toss them with the olive oil, then rub all over with the garlic powder, smoked paprika, onion powder, salt, and pepper.

Air fry plain first: Arrange the thighs in a single layer in the basket without overlapping, working in batches if needed so they aren't crowded. Air fry at 380°F for 8 minutes.

Flip and sauce: Flip each thigh, then brush the tops generously with about half the barbecue sauce.

Finish and glaze: Air fry for another 4-5 minutes, until the sauce looks tacky and set and the thickest part of the chicken reads 165°F on a meat thermometer. Dark meat can go up to 175°F and stay juicy, so a little extra time is fine.

Rest and serve: Let the chicken rest for 5 minutes so the juices settle, then brush with the remaining barbecue sauce right before serving.