In a large bowl, combine soy sauce, oil, honey, chili garlic sauce, lime juice, garlic, and ginger.
Reserve ½ cup of marinade. Add chicken thighs to bowl and toss to coat.Cover and refrigerate for at least 30 mins.
Remove 2 thighs from marinade and place in basket of Air Fryer.
Cook at 400°F until thighs are cooked through to an internal temperature of 165°F,18 minutes.
Flip when shake/flip reminder beeps.
Transfer thighs to a plate and tent with foil. Repeat with remaining thighs.
Meanwhile, in a small saucepan over medium heat, bring reserved marinade to a boil.
Reduce heat and simmer until sauce thickens slightly, 4 to 5 minutes.
Brush sauce over thighs and garnish with green onions and sesame seeds before serving.