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

Pat dry your rinsed chicken thighs with paper towel. Slice into 2-inch square pieces. In a large bowl, mix the 2 tablespoons olive oil, minced garlic, 1 tablespoon lemon zest, 1 teaspoon black pepper, 2 teaspoons salt, and 1 teaspoon paprika. Add the chicken to coat thoroughly. You can marinate covered in the fridge for at least 30 minutes (or up to 4 hours) or just skewer it directly onto 8-inch sticks and cook. Pack the pieces tightly onto the sticks.

In your OVEN at 425°F (220°C): bake for 25-30 minutes, flipping halfway through. In your AIR FRYER at 400°F (200°C): cook for 12 minutes, then flip and cook for another 10 minutes. The internal temperature of your chicken should read over 165°F (74°C).

If you need to brown them to get that golden color, simply set your oven to broil for a few minutes, watching carefully to prevent burning.

In a small bowl or glass, whisk together well all of the Lemon-Herb Sauce Ingredients: 3 tablespoons olive oil, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 1 teaspoon honey, 0.5 teaspoon salt, 0.5 teaspoon black pepper, and 0.25 teaspoon paprika. Taste and adjust seasonings if needed. Pour the sauce onto your cooked chicken souvlakia and enjoy!