In a mixing bowl (or a large Ziploc bag), combine the olive oil, lemon juice, honey, lemon zest, dried basil, Italian seasoning, sea salt, and black pepper.
Add the chicken thighs to the marinade and toss or shake to coat all pieces evenly.
Marinate the chicken for 30 minutes to 1 hour in the refrigerator.
Preheat the air fryer to 350°F (175°C).
Remove the chicken from the marinade, letting excess drip off, and arrange the thighs in a single layer in the air fryer basket with skin side down. Do not overcrowd; cook in batches if needed.
Air fry for 10 minutes, then flip each thigh, top with lemon slices, and cook for an additional 10 minutes or until the skin is crispy and an instant-read thermometer inserted into the thickest part of a thigh registers 165°F (74°C).
Transfer to a plate and serve warm.
