In a medium bowl, combine sweet chili sauce, soy sauce, honey, lime juice, minced garlic, minced ginger, salt, pepper, and sesame oil. Mix well.

Add the chicken thighs to the bowl and coat them thoroughly in the marinade. Cover and let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

Preheat the air fryer to 380°F (193°C) for about 5 minutes.

Remove the chicken thighs from the marinade, allowing any excess marinade to drip off. Reserve the marinade for later.

Place the chicken thighs in the air fryer basket in a single layer. Cook for 18-20 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C) and the chicken is golden brown.

While the chicken is cooking, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat. Let it simmer for about 5-7 minutes until it thickens slightly.

Once the chicken is done, remove it from the air fryer and brush the thickened glaze over the chicken thighs.

Garnish with chopped green onions and sesame seeds if desired, then serve hot.