In a bowl, combine the creamy peanut butter, sriracha sauce, soy sauce, sweet chili sauce, lime juice, minced garlic, minced ginger, and salt.

Gradually pour in the hot water while continuously mixing until you have a smooth sauce.

Place the chicken thighs in a zip-top bag.

Pour half of the sauce into the bag and seal it.

Massage the bag to ensure the chicken is evenly coated with the marinade.

If time allows, marinate the chicken in the refrigerator for 30 minutes to 4 hours.

Preheat the air fryer to 180°C (360°F).

Remove the chicken from the marinade, allowing excess marinade to cling to the chicken.

Place the chicken thighs in the air fryer basket.

Air fry at 180°C (360°F) for 20 to 22 minutes or until the chicken thighs reach an internal temperature of 74°C (165°F) at their thickest part.

Once cooked, remove the chicken from the air fryer and garnish with chopped cilantro, green onion, and crushed peanuts.

Serve the chicken with the remaining sauce on the side for dipping.