Preheat your air fryer to 350°F (175°C), adhering to the manufacturer’s guidelines for optimal results.

In a small mixing bowl, combine the sea salt, ground paprika, onion powder, ground thyme, white pepper, black pepper, cayenne, and garlic powder, creating a well-blended spice mixture.

Evenly coat the chicken with 1 ½ tablespoons of vegetable oil, ensuring all surfaces are lightly greased. Sprinkle half of the prepared spice blend over the chicken, massaging it into the skin for thorough coverage.

Place the seasoned chicken into the preheated air fryer and cook for 30 minutes. Carefully remove the chicken from the air fryer, then turn it over to expose the unseasoned side. Rub the remaining 1 ½ tablespoons of vegetable oil over the chicken and apply the rest of the spice mixture.

Return the chicken to the air fryer and continue cooking until the internal temperature of the thickest part of the thigh, near the bone, reaches 165°F (74°C). This will take approximately another 30 minutes. The juices should run clear when the meat is pierced.

Once fully cooked, remove the chicken from the air fryer and tent it with a double layer of aluminum foil. Allow it to rest in a warm place for 10 minutes before carving to enable the juices to redistribute evenly throughout the meat.