In a bowl, combine peri peri sauce, olive oil, minced garlic, and smoked paprika, mixing until well blended. If desired, add cayenne pepper for extra heat.

Place the chicken thighs in a resealable bag or shallow dish, and pour the marinade over them, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes.

Preheat your grill or air fryer to medium-high heat (approximately 400°F). Clean and lightly oil the grill grates.

Once the grill is hot, place the marinated chicken thighs on it. Grill for 15 to 20 minutes, flipping halfway through, until cooked through at an internal temperature of 165°F.

Let the chicken rest for a few minutes, then slice and garnish with freshly chopped parsley. Serve with lemon wedges.