If your air fryer requires preheating, preheat to 400°F (204°C).
Pat the chicken thighs dry with paper towels.
In a large mixing bowl, toss the chicken thighs with the olive oil, minced garlic, sea salt, and cracked black pepper until evenly coated.
In a small bowl, combine the breadcrumbs (or panko), grated Parmesan, and Italian seasoning.
Press the breadcrumb mixture onto all sides of each chicken thigh so they are well coated.
Place the thighs presentation-side down (skin side down if skin remains) in a lightly oiled air fryer basket or on the rack in a single layer without overcrowding.
Cook at 400°F for about 12 minutes, then flip each thigh and cook an additional 6–8 minutes, or until the thickest part of the largest piece reaches 165°F (74°C) internal temperature.
Remove the chicken from the air fryer and let rest about 5 minutes before serving.
