Tenderize: Place the chicken breasts between two sheets of parchment paper or plastic wrap. Using a meat mallet or heavy skillet, pound the thickest parts of the breasts until they are an even thickness throughout.

Season: In a small bowl, whisk together the salt, paprika, garlic powder, thyme, and pepper. Brush the melted ghee (or tallow) over all sides of the breasts and thighs, then coat thoroughly with the spice rub.

Flash Sear: Heat a heavy skillet over High heat. Grease the pan with a small amount of ghee. Place the skin-on chicken pieces into the pan, skin-side down. Sear for 3–4 minutes without moving them, until the skin is golden and crispy.

Air Fryer Setup: Transfer all chicken pieces into the air fryer basket. Place the skin-on pieces skin-side down. If using a wired meat thermometer, insert the probe into the thickest part of the skinless breast.

First Interval: Set the air fryer to 380°F and cook for 7 minutes.

The Flip: Open the basket. Flip the chicken breasts over. (Leave the thighs for an additional 3 minutes if they are particularly thick).

Final Cook: Continue cooking at 380°F until the internal temperature of the thickest part of the meat reaches 165°F (74°C).

Note: Typically, breasts will take an additional 3 minutes after the flip, while thighs may require up to 10 minutes total after the flip.

Rest: Remove the chicken from the air fryer and let it rest on a cutting board or plate for 5 minutes. This is crucial for keeping the juices inside the meat.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat at 350°F in the air fryer for 4–5 minutes to maintain the skin texture.