In a bowl, season 22 oz chicken thighs with 1/2 tsp salt, 1 tsp paprika, 1/2 tsp black pepper, 1 tbsp Italian seasoning, 2 tbsp olive oil, 1/4 tsp cayenne, 1/2 tbsp garlic, 1/2 tsp lime juice, and 1 tsp oregano. Set the bowl aside and marinate the chicken for 5 minutes.
Meanwhile, in a small bowl, whisk together 2 tbsp Kewpie mayonnaise and 2 tbsp Greek yogurt until well combined. Set the dressing aside.
Place the marinated chicken in a single layer in the air fryer basket and cook at 400 ℉ for 15 minutes. Remove the chicken thighs from the air fryer.
Gently fold 8 corn tortillas in half and place in the air fryer basket. Warm them at 360 ℉ for 4 minutes. Remove the tortillas from the air fryer.
Top the tortillas with 4 oz romaine lettuce, 2 oz red cabbage, chicken, 1 oz red onion, 1 oz cheddar cheese, 2 oz corn, mayonnaise-based dressing, and 2 tbsp coriander. Serve immediately.