In a small bowl combine the tamari, stevia, garlic, sriracha, ginger and salt and mix well.
Add the chicken thighs to a zip top bag and pour the marinade over top. Shake and coat thoroughly.
Marinate in the fridge for 1-2 hours, or as long as overnight.
Preheat the air fryer to 400°F for two minutes. Remove the chicken from the marinade and transfer to the air fryer basket, skin side up.
Cook in batches if necessary for 14 minutes, turning halfway until cooked through in the center. If you prefer a crispy skin (like we do!) flip the chicken thighs over when there is 2-3 minutes remaining so the skin is face up.
If making the glaze: Meanwhile, pour the marinade from the bag into a small sauce pan, and cook over medium heat for 1-2 minutes.
Add the xanthan gum and whisk until fully Incorporated and cook for an additional 1-2 minutes until sauce has reduced and thickened. Remove from heat and transfer to a small bowl.
Place the cooked thighs onto a plate and if desired top with the glaze or serve alongside.
Best stored in an air tight container in the fridge up to 5 days.
Note: If you want to up the fat on this recipe you can add 1/4 cup avocado oil to the marinade recipe!