1. In a large mixing bowl, combine the Greek yogurt, lemon juice, ginger-garlic paste, coriander, cumin, turmeric, garam masala, smoked paprika, cayenne pepper, and salt. Stir until well combined.
2. Add the chicken thighs to the marinade, ensuring each piece is evenly coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for a more intense flavor.
3. Preheat your airfryer to 360°F (182°C). Lightly brush the airfryer basket with vegetable oil.
4. Place the marinated chicken thighs in the basket, making sure not to overcrowd them. You might need to cook in batches depending on the size of your airfryer.
5. Air-fry the chicken for 18-20 minutes, flipping halfway through, until the chicken is cooked through and the edges are slightly charred. A meat thermometer should read 165°F (74°C) when inserted into the thickest part.
6. Once cooked, transfer the chicken to a serving platter and garnish with fresh cilantro.

As you watch the chicken develop its golden crust in the airfryer, you might find yourself reminiscing about the time you spent with family in the kitchen, much like the cherished afternoons I spent with my daughters, Olivia and Isabella, passing down our culinary traditions.