Preheat a 6-quart air fryer to 390°F for 3 minutes. Pat thighs dry, especially skin and folds underneath.

Rub with oil, salt, mustard, coriander, and pepper. Space skin-side down in basket.

Air fry 10 minutes; turn skin-side up. Cook 12 to 17 minutes more until skin golden and thickest flesh 175 to 185°F, checking beside bone without touching it.

Plate skin-side up; rest uncovered 5 minutes.

Serve one thigh per person while skin stays crisp.