Finely chop the Korean pear, green onion, garlic, and ginger. In a mixing bowl, combine these fresh ingredients with soy sauce, brown sugar, mirin, sesame oil, and avocado oil. Stir well until the sugar dissolves completely.

Add your chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap or transfer it to a resealable bag. Let the chicken marinate in the refrigerator for a minimum of 15 minutes.

Preheat your air fryer to 375°F (190°C). Arrange the marinated chicken thighs in a single layer in the air fryer basket. Cook for 15-20 minutes, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).

If you prefer grilling, preheat your grill to medium-high heat. Cook each marinated chicken thigh for 6-8 minutes on each side until cooked through and grill marks appear.

For pan-searing, heat a non-stick skillet over medium heat and add a splash of avocado oil. Cook the marinated chicken thighs for 6-8 minutes per side until golden brown and fully cooked.

Let the chicken rest for a few minutes before slicing. Serve hot, accompanied by steamed rice or sautéed vegetables.