In a blender or jar (or with an immersion blender) combine 1/2 cup nonfat Greek yogurt, 2 minced garlic cloves, the juice from half the lemon, and 1/2 tablespoon McCormick Gourmet Cajun seasoning; blend until smooth. Reserve the other lemon half for serving.

Place the 8 trimmed boneless skinless chicken thighs in a large dish in a single layer. Pour the yogurt marinade over the chicken and toss to coat each piece completely. Cover the dish and refrigerate for at least 2 hours and up to 6 hours.

When ready to cook, lightly oil the air fryer basket. Remove the chicken from the dish and let excess marinade drip off, leaving a thin coating on each thigh.

Arrange the thighs in a single layer in the air fryer basket, working in batches as needed so pieces are not overcrowded.

Evenly sprinkle the tops of the thighs with the remaining 1/2 tablespoon McCormick Gourmet Cajun seasoning, 1/2 teaspoon paprika, and 1/2 teaspoon dried herbs.

Air fry at 400°F for 14 minutes total, flipping the thighs halfway through cooking (about 7 minutes), or until the internal temperature registers 165°F and both sides are browned. If you cooked in batches, repeat with the remaining thighs.

Transfer the cooked thighs to a plate and let rest briefly. Cut the reserved lemon half into wedges and serve alongside the chicken.