Preheat the air fryer to 400°F (200°C) for 5 minutes.
In a small bowl, mix together garlic powder, smoked paprika, dried thyme, salt, and black pepper.
Pat the chicken thighs dry with paper towels. Rub 1 tablespoon olive oil evenly over the chicken thighs.
Sprinkle the spice mixture evenly over both sides of the chicken thighs, pressing gently to adhere.
In a separate bowl, combine the carrots, red bell pepper, and zucchini with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
Place the seasoned chicken thighs skin-side down in the air fryer basket in a single layer. Arrange the vegetables around the chicken thighs without overcrowding.
Cook at 400°F (200°C) for 12 minutes.
After 12 minutes, flip the chicken thighs skin-side up and stir the vegetables to ensure even cooking.
Continue cooking for an additional 13 minutes or until the chicken thighs reach an internal temperature of 165°F (74°C) and the skin is crispy, and the vegetables are tender.
Carefully remove the chicken thighs and vegetables from the air fryer.
Let the chicken rest for 5 minutes before serving.
Serve the crispy air fryer chicken thighs with the roasted vegetables on the side.