Combine the garlic powder, salt, and pepper in a small bowl. In a separate bowl, measure out 1/2 cup of the BBQ sauce. Set the bowls aside and preheat the air fryer to 400º F.

Remove the chicken thighs from their packaging. If the thighs are folded over on themselves, unfold them so that they lie flat.

Add the chicken thighs to a large bowl and add the olive oil and spice mixture. Use a spoon or tongs to gently coat the chicken in the oil and spices.

Once preheated, spray the air fryer basket with cooking spray and place the thighs, smooth side down in a single layer. Do not overlap with other pieces of chicken. Work in batches if needed.

Air fry the chicken for 10 minutes at 400º F.

Next, pull out the air fryer basket and baste the top and sides of the chicken thighs with half of the BBQ sauce. Do not flip the chicken at this point.

Return the basket to the fryer and cook the chicken for 3 minutes more.

Flip over the chicken and brush the top generously with the other half of the BBQ sauce. Discard any BBQ sauce left in the dish and wash the pastry brush.

Cook the chicken thighs for another 3-5 minutes until fully cooked. The thighs are done when the internal temperature reads 165º F on a meat thermometer inserted into the thickest part of the thigh.

Brush the thighs with 1/4 cup more of BBQ sauce and air fry for 1 more minute, if desired. Transfer to a serving plate or cutting board.

Let the chicken thighs rest for 5 minutes before slicing. Serve with additional BBQ sauce and enjoy.