Preheat your air fryer to 400°F (200°C) for about 5 minutes.

In a mixing bowl, combine crushed pecans, gluten-free breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper. Stir until blended.

In a separate bowl, beat the eggs until frothy for the egg wash.

Coat each chicken thigh in beaten eggs, then roll in the pecan mixture, pressing to adhere.

Place the coated chicken thighs in the air fryer basket in a single layer.

Air fry the chicken at 400°F (200°C) for 15 to 20 minutes, flipping halfway through.

Optionally, spritz with cooking spray before air frying for extra crunch.

Let the chicken rest for a few minutes before serving.