In a large bowl, combine the paprika, smoked paprika, salt, garlic powder, and black pepper.
Pat the chicken thighs very dry on both sides, then add to the bowl. Drizzle with the oil, then toss to coat in the spice mixture.
Preheat the air fryer to 400 degrees F. Add the chicken thighs in a single layer, skin-side down (make sure they are not touching; if they are, cook the chicken in batches).
Air fry the chicken thighs for 16 to 22 minutes, flipping halfway through, until an instant read thermometer inserted at the thickest part of a thigh (but not touching bone) reaches 155 degrees F. Set aside, cover, and let rest for 5 minutes (chicken is considered by the FDA cooked at 165 degrees F, but the temperature will continue to rise as it rests; air fryer models differ in cooking time, so check early to be safe). Serve hot, with lemon wedges (squeeze them over the top of your serving) and sprinkled with fresh herbs.
FOR BONELESS THIGHS: Coat with the spice mixture as directed. Preheat the air fryer to 380 degrees F, then add the chicken smooth-side down. Cook for 6 to 8 minutes, flipping halfway through, until the chicken reaches 155 degrees F on an instant read thermometer. Let rest for 5 to 10 minutes (the temperature will continue to rise), then enjoy warm.
TO STORE: Refrigerate chicken in an airtight storage container for up to 4 days.
TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
TO FREEZE: Freeze thighs in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.