• Pat dry your rinsed chicken thighs with a paper towel. Slice into 2 inch square pieces. In a small bowl, whisk together the olive oil, garlic, soy sauce, lime zest, lime juice, brown sugar, salt, cumin, smoked paprika, garlic powder, onion powder and dried oregano. Transfer the chicken pieces into a large ziploc bag and over the marinade. Squish the bag around to distribute the marinade all over the chicken. Place in the fridge for at least 30 minutes or overnight.
• Preheat oven to 425℉ or air fryer to 400℉. Line a 9x13 inch baking sheet with parchment paper. Skewer the chicken pieces onto four (8 inch) sticks. Pack them tightly.

  In your OVEN at 425℉: bake for 25-30 minutes flipping halfway through.

  In your AIR FRYER at 400℉: cook for 12 minutes, then flip and cook for another 10 minutes.

Aji Verde Sauce:

• In a mini food processor, pulse together the cilantro, jalapeños, scallions, garlic, sour cream, mayo, mustard, olive oil, lime zest, lime juice, salt, pepper and pulse until smooth - this will take at least 2 minutes. Will look chunky at first but keep pulsing until smooth. Taste and adjust if needed.