Pat chicken thighs dry with paper towels.
In a bowl, whisk together miso paste, soy sauce, mirin, sesame oil, chili paste, garlic, ginger, honey, and rice vinegar.
Add chicken thighs to the bowl and coat evenly. Marinate for at least 30 minutes.
Preheat the air fryer to 380°F (193°C).
Place chicken thighs skin side up in the air fryer basket.
Cook for 20–25 minutes, until chicken reaches 165°F (74°C) and skin is golden and crisp.
Remove from air fryer and rest for 5 minutes.
Sprinkle with sesame seeds and green onions before serving.