In a gallon-size resealable bag, combine the olive oil, lime
juice, coconut aminos, and chicken seasoning. Add the chicken thighs, seal the
bag, and massage the bag to ensure the chicken is thoroughly coated.
Refrigerate for at least 2 hours, preferably overnight
Preheat the air fryer to 200°C.
Remove the chicken from the marinade arrange in a single
layer in the two air fryer baskets. Pausing halfway through the cooking time to
flip the chicken, air fry for 20 to 25 minutes, until a thermometer inserted
into the thickest part registers 75°C.
Transfer the chicken to a serving platter and top with the
coriander before serving.
