Begin by patting dry the chicken thighs with paper towels to ensure they crisp up nicely.

Sprinkle sea salt generously over the skin, focusing on this area for maximum flavor.

Let the seasoned chicken sit while you prepare the marinade for about 10 minutes.

In a blender or food processor, combine the Thai green curry paste, loosely packed basil, avocado oil, coconut aminos, garlic, and peeled ginger.

Blend everything until you achieve a smooth and creamy consistency.

Transfer the chicken thighs to a shallow dish, pouring the blended marinade evenly over the top.

Use a spoon or your hands to coat the chicken thoroughly, ensuring each piece is well-covered in flavor.

Cover the dish and place it in the refrigerator to marinate for at least 1 hour.

Preheat your oven to 425°F if you’re using that method or set the air fryer to 400°F.

After preheating, place the marinated chicken thighs in a single layer in a baking dish, skin side up.

Bake for 40-45 minutes, or until the internal temperature reaches 165°F.

If baking, switch the oven to broil for the last 3-4 minutes of cooking.

If using the air fryer, cook at 400°F for 18 minutes, flipping halfway through.

Once cooked, remove the chicken and let it rest for a few minutes before serving.