In a large mixing bowl, combine Greek yogurt with minced garlic, grated ginger, and lemon juice. Whisk together.
¾ cup Greek yogurt, 1 Tablespoon minced garlic, 2 Tablespoons grated ginger, 1 Tablespoon lemon juice
Add in the spice blend and whisk to combine.
Cut the chicken thighs in half where they naturally tend to divide and season each side with salt and pepper. You can trim the fat off of them, but I usually don't. It adds flavor and keeps the chicken moist.
2 pounds boneless skinless chicken thighs, 1 teaspoon fine grind sea salt, ½ teaspoon black pepper
Place the chicken pieces into the marinade and mix so all the chicken is coated in the marinade. Cover with plastic wrap and refrigerate for at least 4 hours, 10-12 hours perferred, and up to 2 days.
Remove the chicken from the refrigerator. Preheat the air fryer on 400℉/200℃ for a full 10 minutes with the rack or the basket in the air fryer. Try to use a rack that will cook the chicken as close to the heating element as possible for the best results.
Place the chicken on the rack or in the air fryer basket in a single layer and air fry on 400℉/200℃ for 6 minutes. Flip the chicken and cook another 6 minutes or until the chicken reaches at least 165℉/74℃ internally. If the chicken is sticking, don't force it, just keep cooking another minute or so and it will release. Do not worry if the chicken temp goes higher, the chicken thighs can handle that. Mine usually will be above 170℉ /77℃.
Remove the chicken and place on a platter. Depending on your airfryer, you amy need to cook in batches. Cover with plastic wrap if you are cooking the chicken in batches so it stays hot.