Preheat the air fryer to 400ºF.

Place the chicken in a large bowl and season with 1 ½ teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon onion powder, ½ teaspoon white pepper, and ½ teaspoon cayenne powder. Toss to coat evenly with the spices. Set aside.

Set out 3 shallow bowls. In the first bowl, add ½ cup all-purpose flour and ½ teaspoon kosher salt. In the second bowl, add 2 eggs and 1 tablespoon milk. Whisk until smooth. In the third bowl, add 1½ cups panko and ½ teaspoon kosher salt. Set out a wire rack at the end of the dredging station.

Place a chicken thigh in the flour mixture and shake off the excess. Next, dip it into the egg and allow the excess to drip off, and finally, dip it into the panko, using your hands to press the panko into the chicken. Place it on the wire rack. Continue with the remaining three chicken thighs until all of them are breaded.

Spray the chicken lightly with avocado oil, if desired, before transferring them into the preheated air fryer. Cook for 13 to 16 minutes or until the panko is golden brown and the chicken reaches 165ºF when pierced with an instant-read meat thermometer. Flip once midway through cooking.

Remove the chicken from the air fryer and serve hot. Enjoy!