Make the spice mix for the chicken: In a small bowl, combine 1 tsp paprika, 1/4 tsp salt, 1/4 tsp ground black pepper, 1/2 tsp oregano, 1/2 tsp onion powder, 1/2 tsp Italian seasoning, 1/2 tsp garlic powder, and 1/4 tsp chili powder.
Rub 30 oz chicken thighs with the spice mix evenly. Let them rest for 5 minutes.
Cook the chicken thighs skin-side down in the air fryer at 360℉ for 15 minutes.
Flip sides and cook for 10 minutes.
Flip sides again (back to skin-side down) and cook for another 10 minutes.
While cooking, make the dressing for the pasta-veggie mix: In a large bowl, whisk together 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp lemon juice, 1 tsp lemon zest, 2 tbsp mayonnaise, 2 tbsp chopped parsley, 2 tbsp Greek yogurt, and 1/4 tsp salt. Stir well.
Stir 10 oz penne, 4 oz green peas, and 0.5 oz red onion in the large dressing bowl.
Remove the chicken thighs from the heat. Enjoy with a light pasta salad on the side.