1. Prepare three plates for breading station. One with all-purpose flour, the second with a mixture of egg and water, and the third with Panko breadcrumbs, onion powder, garlic powder, paprika, turmeric, and black pepper.

2. Pat dry boneless skinless chicken thighs with paper towels and season with salt.

3. Dredge each piece of chicken in the flour, shaking off excess.

Dip the floured chicken into the egg mixture, making sure it's evenly covered.

Coat the chicken thoroughly in the breadcrumb mixture, pressing the Panko breadcrumbs onto the chicken.

4. Spray the air fryer basket with avocado oil. Place the coated chicken thighs in the air fryer basket in a single layer, making sure they are not touching. Lightly spray chicken with some avocado oil.

5. Set air fryer to 350°F (180°C). I use Cuisinart Air Fryer Toaster Oven for this recipe. Air fry for 10 minutes, then flip the chicken thighs and cook for an additional 10 minutes or until they reach a crispy golden brown texture and internal temperature of the chicken measured by an instant-read thermometer reaches 165°F (74°C). Depending on the thickness of your chicken pieces, you may need a few extra or a few less minutes of cooking time.
6. While the chicken is cooking, prepare the sour cream parsley sauce. To a blender cup, add sour cream, avocado oil mayo, parsley, and lime juice. Season with salt and black pepper. Blend the ingredients using an immersion blender until the sauce is smooth.

7. Top the crispy chicken thighs with the prepared sour cream parsley sauce, garnish with chopped parsley and serve. For the best results and ultimate crispy perfection, it’s best to enjoy these juicy thighs right after they're cooked.