Begin by patting the chicken thighs dry with paper towels, ensuring an optimal surface for seasoning.

In a blender or food processor, combine 2 tablespoons of Thai green curry paste, ¼ cup of loosely packed basil, 2 tablespoons of avocado oil, 2 tablespoons of coconut aminos, 3 cloves of garlic, and 1 inch of peeled fresh ginger. Blend until smooth.

In a shallow dish, coat the chicken thighs evenly with the prepared marinade. Cover with plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 425°F (220°C) or air fryer to 400°F (200°C) while the chicken marinates.

Arrange the marinated chicken in a single layer in a baking dish skin side up. Bake for 40-45 minutes, or until the internal temperature reaches 165°F (74°C). Broil for 3-4 minutes for extra crispiness.

For the air fryer, place the marinated chicken in the basket and cook at 400°F (200°C) for about 18 minutes, flipping halfway through.

Once cooked, let the chicken rest for a few minutes, then serve with sides like steamed jasmine rice or sautéed vegetables.