• Prepare Marinade: Place the garlic, lemon juice, olive oil and vinegar into a food processor. Blend until the garlic is finely chopped. Add the harissa, honey, spices and salt into the food processor and pulse to combine. Set aside.
  
• Dry the chicken thighs with paper towels and add them to a large mixing bowl. Pour the marinade over the chicken and mix⏤make sure the chicken is completely coated in the marinade.
  
• Marinate the chicken: Cover and refrigerate for at least 2 hours or overnight. However, you can marinate for less time and still have great results.
  

Air Fryer Method:

• Heat air fryer to 375ºF. Once the air fryer is heated add the chicken thighs in the basket, skin side down, for 12 minutes. Turn your chicken thighs skin side up and cook for 10 minutes more. If you would like your chicken thighs super crispy. Thighs are done when an internal meat thermometer reads 165F. Let chicken rest a few minutes before serving.

Oven Method:

• Preheat the oven to 400ºF. Place the chicken into a baking dish and cover with foil. Bake for 25 minutes, then remove the foil and continue baking for 10 minutes uncover or until the internal temperature reaches 165°F.

Outdoor Grill method:

• Heat grill to medium-high heat, about 400°F. Place the chicken skin-side down, then grill for 4-5 minutes. Flip over and grill the chicken on the other side for 4-5 minutes. Continue grilling chicken, and flip it every 3-4 minutes (so it doesn’t burn) until the internal temperature reaches 165°F. The whole process will take about 25-30 minutes.