In a mixing bowl whisk together soy sauce, honey, garlic, ketchup, parsley, and oregano; whisk until completely incorporated.
Reserve 1/4-cup of the marinade in a small bowl and set aside for later. Pour remaining marinade in a large bowl.
Add chicken to the marinade; cover and marinate for 30 minutes, or up to 8 hours. Refrigerate if not planning to cook the chicken within 2 hours.
Preheat the air fryer to 400˚F.
Remove chicken from marinade and transfer 4 chicken thighs to the air fryer; you’ll have to cook in batches.
Cook for 8 minutes; flip the chicken over and continue to cook for 6 more minutes. Remove and set aside.
Continue with the rest of the chicken.
In the meantime, pour the reserved sauce in a small pan or pot and cook over medium low heat for about 2 minutes, or until it thickens and it’s slightly reduced.
Remove chicken from air fryer and transfer to a plate.
Brush warm glaze over chicken.
Garnish with sesame seeds and green onions.