Prepare the marinade by combining all marinade ingredients in a blender, food processor, or large bowl and purée with a handheld immersion blender until smooth and evenly combined.
Place the chicken thighs in a large airtight container or Ziploc bag, pour the marinade over them, and mix until the chicken is well coated. Refrigerate and marinate for up to 24 hours. For best results, marinate overnight, but a minimum of 15 to 30 minutes is sufficient.
For grilled chicken, preheat the grill to high heat, approximately 350°F to 400°F, and lightly coat the grill grates with olive oil. Grill the chicken for 15 to 30 minutes, flipping occasionally, until the internal temperature reaches 165°F.
For pan-seared chicken, heat a skillet or grill pan over medium-high heat and add olive oil. Once hot, place the chicken along with all the marinade sauce into the pan. Sear the chicken in the sauce to keep it moist, cooking for 5 minutes before flipping. Cook for an additional 3 to 5 minutes until the internal temperature reaches 165°F. If the sauce begins to dry out, add a splash of water. After cooking, drizzle any remaining sauce from the pan over the chicken to enhance flavor and maintain juiciness.
For air fryer chicken, lightly coat the air fryer basket with olive oil. Place the chicken in the basket and cook at 400°F for 8 minutes. Open the air fryer, flip the chicken, and continue cooking for another 6 to 7 minutes, or until the chicken reaches an internal temperature of 165°F.