Trim excess skin and most of the fat from each of the 8 bone-in, skin-on chicken thighs. Optionally use kitchen shears. You may make short slits through the skin into the meat if you like (optional).

In a bowl, whisk together the marinade: 1/4 cup olive oil, 2 tablespoons lemon juice, 2 teaspoons garlic powder, 1 teaspoon Spike Seasoning (or another all-purpose herb blend), 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon onion powder, 1/2 teaspoon dried sage, and 1/4 teaspoon black pepper.

Place the trimmed chicken thighs in a large Ziploc bag or a plastic container with a snap-tight lid. Pour the marinade over the chicken, seal the bag or container, and move the marinade around so all pieces are coated. Refrigerate at least 6 hours or up to all day.

When ready to cook, remove the chicken from the refrigerator. Drain the chicken well in a colander placed in the sink and discard the marinade. (If you prefer, gently pat the skin dry with paper towels to help it crisp.)

Arrange the chicken in your cooking vessel skin-side down: either in a single layer in the air fryer basket or on a baking rack set over a baking sheet. Let the chicken sit while you preheat the appliance.

Preheat: for air fryer cooking, preheat the air fryer to 360°F (185°C); for oven cooking, preheat the oven to 400°F (200°C). If using the oven, use a rack over a baking sheet so air can circulate around the chicken.

To cook in an air fryer: place the chicken skin-side down and cook at 360°F (185°C) for 8 minutes. Turn each thigh skin-side up and cook 6 minutes more. Check for pieces that are browning faster than others; rearrange as needed to prevent burning. Cook an additional about 6 minutes (or longer if needed), until the skin is well-browned and crispy and the internal temperature reaches at least 165°F (75°C).

To cook in the oven: place the chicken skin-side down and bake at 400°F (200°C) for 10 minutes. Turn each thigh skin-side up and bake about 25 minutes longer, or until the skin is well-browned and crisp and the internal temperature reaches at least 165°F (75°C).

Check doneness with an instant-read meat thermometer inserted into the thickest part of a thigh without touching the bone. The safe internal temperature is at least 165°F (75°C).

If you must cook two air-fryer batches, keep the first batch warm in a 200°F (100°C) oven while the second batch cooks. Let cooked thighs rest a few minutes, then serve hot.