Preheat the air fryer to 375°F (190°C).
Pat the chicken thighs dry with a paper towel to ensure a crispy chicken skin.
Season the chicken thighs with avocado oil, garlic powder, salt, and pepper.
Air fry the chicken skin side down at 375 degrees for 15 minutes.
Sticky Glaze: In a separate small bowl, mix together the sweet chili sauce, soy sauce, sesame oil, and oyster sauce.
Baste the chicken a few times with the sticky sauce while roasting or air frying. You want the chicken to be caramelized. I basted the chicken at least 3 times to get a nice coat of the glaze.
Add more 10 minutes of cooking time to the chicken or until the chicken reaches an internal temperature of 165°F (74°C).
For an extra crispy finish, broil for the last 2-3 minutes of cooking. Keep a close eye to prevent burning and ensure that the chicken skin becomes beautifully caramelized.
Once done, remove the chicken from the oven and let it rest for a few minutes.
Serve your Sticky Sweet Chilli Chicken Thighs over a bed of jasmine rice or with your favorite vegetable side dishes.
