In a medium sized bowl or liquid measuring cup, mix maple syrup, coconut aminos, tomato paste, sesame oil, salt, garlic, ginger, and crushed red pepper (if using).

Place chicken thighs in another bowl and pour ⅓-½ of the sauce over the chicken. Preheat your airfryer to 400 degrees. Let chicken thighs marinate for a few minutes just while your air fryer is preheating, then add chicken and the sauce into the airfryer.

Cook for 8 minutes, then flip thighs and cook for another 8-10 minutes or until the chicken thighs are fully cooked. I like dark meat to be over 185 degrees, but the thighs are cooked once they reach 165 degrees.

Mix the cornstarch and water into the remaining sauce. Pour the sauce into a small saucepan and heat for a few minutes, stirring continuously, until it has thickened. If it gets too thick, just remove from the heat and stir in a little water or broth.

Pour sauce over chicken thighs and garnish with green onions or cilantro. Serve with brown rice or gluten free ramen and veggies and devour!