Preheat air fryer to 400 degrees (or as high as your air fryer will go.)

In a small bowl, add oil, half salsa (set half aside for topping, do not use marinade as topping), and half lime juice to bowl and mix.

Drizzle over chicken thighs, toss to coat.

Chicken can be marinated overnight, but this is optional.

Remove chicken from marinade and add chicken thighs to air fryer basket. Season with salt and pepper and spoon a bit of marinade onto chicken to bake into chicken as it cooks. Discard any leftover marinade.

Air fry at 400 for 8 minutes.

Flip thighs, cook another 8 minutes. Spoon just a bit of fresh salsa (not the salsa you used to marinate to prevent cross contamination) onto side you flipped over.

Using a digital thermometer, probe the thickest part of the chicken thigh's meat, taking care to not hit the bone.

You will likely need to flip chicken thighs once more and cook an additional 4-6 minutes to reach 165 internal temperature, but be sure to go off your thermometer, not the cooking time on your air fryer!

If you used skin-on chicken, and your chicken skin is not crispy, crunchy, and golden brown, pop directly under your air fryer's broiler or your oven's broiler to crisp for 1-2 minutes.

Remove from air fryer, and let sit for at least five minutes before serving.

Top with additional lime juice and salsa, and optional sliced olives.