Pat thighs dry and trim any fat. Preheat air fryer to 400°F.

Whisk eggs in one bowl. Mix panko, Parmesan, and spices in another.

Dip each thigh in egg, then press into panko so it sticks well.

Brush or spray both sides lightly with olive oil.

Arrange in a single layer in the basket. Don't crowd them.

Air-fry at 400°F for 10 minutes, flip, then cook 6-8 more minutes until 165°F inside.

Let rest 3 minutes so juices settle. I slice for the kids; adults keep them whole.

Serve with a simple salad or roasted veggies.